I'm sorry but you've obviously never brewed beer. Beer is far more likely to spoil due to contamination than wine. Doing the methods you described would be tantamount to killing your batch. All of the literature says that keeping the entire batch sterile for as long as possible will create a quality brew. By leaving the lid loose you leave it susceptible to contamination by bacteria and wild yeast cultures. I would challenge you to site any reputable source that says beer doesn't require some sort of fermentation lock.
here is a video I found of the open fermenters at Anchor Steam Beer in