Unless you distill it or something, I think it is going to contain, yes, water and alcohol, but also some flavor agents from the fermentation process, yeast flavors, etc. Since most beers that contain alot of sugar often end up tasting sort of cidery, I wouldn't be supprised if this tastes sort of like that. And as far as the flavor profile of Bakers yeast, I have no idea (like bread?). Let's just hope that the yeast was fairly pure, and was able to outcompete any wild yeast or bacteria, because those could give it some really weird, unpleasant tastes. Just curious, why are you brewing up sugar water? Just an experiment? As an actual beverage, I imagine finding different ingredients (such as malt, grape juice, cider, honey, etc.) would lead to much more enjoyable drinking.
