Can you make bread with the yeast in beer? I am looking to make some beer bread by substituting beer for water in some of my favorite recipes. I have heard that beer has yeast though, so I was wondering if the yeast in beer would work to ferment &amp; proof my bread. 

I was wondering if there is enough for say, an overnight rise without adding any extra yeast, or should I still use the full amount of yeast in each recipe that I use without the beer?
Made bread today by replacing the yeast and half the water with hefeweizen beer I brewed recently. I used equal parts beer and water, along with a little sugar, to make a yeast starter, thereby multiplying the amount of yeast present. Works great and provides hints of the distinctive hefeweizen underflavors of clove and banana. My advice is to experiment! Use unfiltered, unpasteurized beer to make a starter, remembering yeast is very sensitive to rapid temperature changes. Gradually warm everything to room temperature before combining!