I have a sourdough starter I've been using once a week for a few years. If I leave the starter too long without re-feeding, then a liquid forms on the top of it. I've read this is the ethanol that is a by-product of the yeast eating the sugars in the flour.
I've read that "you shouldn't drink it, because it can make you blind" (and haven't particularly wanted to test out that theory).
Recently I found this old school web site with a recipe for Sourdough Beer, using the "hooch" as a fermenting agent: https://sites.google.com/site/windintheroses/sourdoughbeer
But I haven't found any other information like this around... is it more/less dangerous than an alcoholic ginger beer? Are there any other methods for distilling or using this by-product?