Which of the following is an example of non-distilled alcoholic beverage produced by yeast?

The correct answer is Beer.

Non‑distilled alcoholic beverages are drinks whose alcohol content is obtained directly from fermentation, without any subsequent distillation step. In fermentation, yeast converts sugars present in the raw material into ethanol and carbon dioxide.

Beer is made by malting grains (usually barley), mashing them to extract fermentable sugars, and then allowing yeast to ferment those sugars. The result is a beverage that contains alcohol (typically 4‑6% ABV) produced solely by the action of yeast, and no distillation is performed.

In contrast, the other options—brandy, rum, and whisky—are all distilled spirits. After an initial fermentation stage, the alcoholic liquid is distilled to increase the alcohol concentration, producing a higher‑proof beverage. Therefore, they are not examples of non‑distilled alcoholic beverages produced by yeast.

Thus, among the given choices, Beer uniquely fits the description of a non‑distilled alcoholic beverage made by yeast.