Could it have been stout?

Beer is made using yeast thus the pot belly effect.

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Beers that have a strong yeasty aroma tend to be unfiltered beers such as German-style Hefeweizens, Weizenbocks, Dunkelweizens (very dark in color), Belgian-style Witbiers, Trippels, Dubbels, Saisons, etc.
The bready smell is most likely a result of the beer itself. Many beers have bready aromas as a result of the malted barley used to brew them.
My best guess would be a Dunkelweizen, which is a Dark German-style ale made with at least 50% wheat malt, with unfiltered yeast. But, being that you said he had it in a pub, that makes me wonder, as it isn't exactly the most common style of beer found in pubs.
It could have been a stout if it was very dark in color, or perhaps a porter, both of which can have pumpernickel bread-like aromas.
Here's a link to beer styles that may help some...
http://www.bjcp.org (link in upper right corner - style guidelines)
Feel free to repost or email me if you get more info or I can help more.

Cheers

(EDIT)
Thumbs down? Really? Interesting...