I'm trying to find the reference, I think it's in a book titled "A Sip Through Time" which is recipes from around the 1500s and on. I thought there was a recipe where they specifically used bread yeast.
I think what I would do would be make a small amount of wort, 1.040 OG, like making a normal beer yeast starter. Cool to happy yeast temperatures, mix a small amount of your sourdough starter and see if it starts fermenting. Do this for a few steps up in wort volume, and see what happens before pitching in your brew.