Beer in Sourdough Starter
Actually, there is an answer in the question that I linked, which speaks to your question.  However, now that I've read the question again, you are technically correct that it is not a duplicate.  I'll also add that the folks here seem to think beer in your starter is not very beneficial, but I have found nothing definitive. Perhaps you could create two starters, one with water and one with beer, then bake two identical loaves and report your results as an answer here.