Batch sparge??? There are no batches with NO sparge methodology. Are we talking about the same thing?
Sure there is. Way back when the grain was mashed and the boiled and allowed to cool and then the village's "magic stick" was used to stir the mash to introduce then-unknown-yeast.
I need to try that sometime. Just pitch yeast straight into the mash tun. Like making wine on the fruit. Hmmm....
A guy in my club brought in a jug of what he called barley swine. Apparently he was having issues with a stuck sparge so he took the grain bit my bit and blended it up in the blender and just chucked it all in the fermenter. Adding honey, molasses and whatever else he could get his hands on. It was... interesting. Not un-drinkable at all but the kind of thing you only wanted a little of for sure. Don't know if he boiled it at all though.
I have thought about the magic stick idea alot. obviously you wouldn't get anything like a pure culture going forward but it would be a fun thing to do on occasion. Just drink the resulting beverage quickly while still very young so other bugs don't have time to do to much damage.