You’d get something pretty close to whiskey in terms of alcohol content and to a degree, taste. If it was an all-malt beer, it would be more Irish/Scotch in character, while if it used a significant proportion of corn, it might lean toward the Bourbon end of things. No idea about rice though.
The “character malts” probably do play a role in the flavor, but not much has been published that I can lay my hands on other than a suggestion in a distillation book that it might be an interesting thing to try.
Most whiskeys taste like unwashed ass until you age them in an oak barrel for a while.
The wildcard would be what the hops would do to the taste and aroma. Most whiskey is made from an unhopped wash, which is essentially beer minus the hops.
As a point of reference… a whiskey wash is pretty much exactly beer, minus the hops. Stranahan’s Colorado Whiskey contracts out it’s wash production to Flying Dog Brewery which happens to be next door. In other words, Flying Dog mashes and ferments the wash, and just ships (or pipes it?) to Stranahan’s for distillation. I’m sure the mash bill is a bit different, but it’s the same exact procedure.
There’s more than enough alcohol in your average beer to make whiskey from; two distillation runs isn’t uncommon at all for pot stills. Some distilleries even have 2 separate stills for that- a “wash still” to concentrate the wash, and a “spirit still” to distill the output of the wash still.