My father brewed back in the day...I was scrounging their basement for some more of his old heavy export bottles for a sparkling wine and found a few bottles of his old brew! Rusty caps, dusty bottles with sediment hardened to an immobile cake. His recipe: 1 can Coopers extract (he never mentions hops, so apparently the extract was hopped?), similar amount of regular sugar, 1 packet "brewers yeast" (he'd never even heard of "lager" yeast). Sounds nasty, guaranteed to create the classic "cider" off-tastes, but I was surprised. Not actually drinkable, the bottle did give an good audible hiss when the cap was tipped off. The tiny amount of acetobacter that had managed to get in originally must have had a field day with all that table sugar and would have made the beer totally unpalatable for quite some time - however, the bottles sat in a cool, dark, undisturbed basement for a few decades and the acetobacter had time to fully finish and clean up. The end result was a very clean malty vinegar that I certainly can't drink, but does make a killer salad dressing. At about 40 years old, originally brewed in a trash can, from a recipe that today we'd never consider brewing.....not too bad!