Unless you specifically and absolutely need for it to be beer, if your goal is to get a decent percentage of alcohol with minimal fuss - and still have something drinkable - there are a lot of easy ways to make wine.
I know this as a recently failed attempt to make tepache ( a mildly alcoholic fermented beverage that uses pineapple rind ( and the yeast on it ), water , and a few cups of sugar / brown sugar … ) ended up as something stronger , and unintentionally pushed my little project into the wine category.
What happened was that there probably wasn’t enough yeast on those pineapple rinds, so primary fermentation failed to take off. So, I used simple baker’s yeast mixed into a slurry of warm water and a bit of sugar … slipped it in , and saw it take off with lots of CO2 bubbling as the yeast ate the sugar … farts CO2 and pisses alcohol. And, I added tons more sugar … the amount of sugar is a big factor in how much alcohol gets produced; there is no such thing as a low sugar , high alcohol output recipe.
After primary fermentation, I moved it to secondary a bit too early, and was nervous as my set up was likely to create a dangerous fermentation bomb if I insisted on using flip top bottles to seal in all that CO2 still bubbling up. But I monitored it like a son of a bitch , “burping it” all the time, and at the same time , avoided the wrong type of fermentation that gets you vinegar instead ( it’d still be a good vinegar for cooking ).
If I do it again, I’d get a proper inexpensive set of airlock stoppers that keep out the shit bacteria but let the CO2 escape.
And, if looking to get some CO2 in the bottle , use proper ones that can withstand enough pressure ( I had these bottled from IKEA that look like the Grolsch beer bottles but probably are lacking in pressure specs — you could use old Grolsch bottles but the green tint won’t let you monitor what’s inside ) , but also store them in a camping cooler ( Eskie) just in case a bottle does blow.
There’s this old bearded guy on YT who has a guide for making it with minimal equipment , yet isn’t prison hooch. It’s an easy way to get started , and after that , you can decide if you want to pursue more ‘proper’ methods:
Since you’re not distilling - there’s no risk you’ll be making methanol.
Another ghetto method of distillation - let’s say you have a fairly strong brew/wine at 20+ ABV ( you’ll know if by that time you bought a hydrometer ) , but want it stronger. As done with Apple cider, you can reverse distill or freeze distill it. I saw some guy freeze his wine / cider in what looked like a triangular sous vide bag, then let the thing drip out as the alcohol unfroze first into a funnel.