No, this will get you something that's strong for a beer (~8-18%), but definitely does not work beyond 20% abv or so. "High alcohol tolerant" yeast strains like champagne yeast can survive to about this level, but die once you get above it.
It appears extreme-beer makers generally distill "through the back door" via freezing the product of fermentation and skimming off the water.
That's not beer in my book.
Me too.
Perhaps usefull for beer cocktails?