Hmmm, I guess I really am backwards, I made bread yesterday out of beer. Volcano Porter [ invasive wild yeast had it's way with what was a great beer a couple months after bottling] for the liquid, spent grain and ground crystal malt for about 1/3 of the "flour". Kinda heavy as you'd expect, but damn tasty.
Cryin' shame that batch of porter went south though, I'd much rather take my nourishment in liquid form.