Beer yeast sourdough starter

My husband got these beers in a multipack that had a ton of yeast sediment in the bottom of them.  My old sourdough starter had frozen in the back of our refrigerator, and it was time to make some new anyways.  I got a clean mason jar, some fresh flour and some clean water, in addition to rinsing the sediment from the bottom of one beer bottle.  Then I left this concoction on the counter, covered with wax paper for a few days, adding about 1/4 cup of water and flour each day.  Finally, I had this beautiful bubbly brew:

This past weekend I used the Challah bread recipe from Wild Fermentation.  The bread turned out pretty nicely, but a bit denser than pervious challah loaves I have made.  I think the starter would be better suited to a rustic italian/sourdough loaf; but it also may have helped to let the second rise go a bit longer.  All in all, we do have some tasty bread for the week. And it looks pretty too:

I am excited to see how this starter evolves over time.  The last starter I had kept going for about a year and a half.  I find that using it every two weeks or so is the best for keeping it going pretty nicely.