Yes, loosely used term of making the pre fermented product. I kind of skipped a lot. Yes BEER is a un distilled wort. Wort can be made from many different starchy/sugary stuff.
To make basic shine you can use a liquid like sugar or molasses. But most will make a mash of different items of grains. The mash is most times cooked down to a syrupy liquid. The liquid is strained off. The mash is most times dumped or fed to livestock. Sometimes some mash is saved to start a Sour Mash. What comes out as liquid is a slurry of unfiltered wort. So you filter the wort and add any sugary to boost the fermenting. Each wort has a different flavor depending on what its brewed with and added. Like juniper berry's to flavor gin

Distilled RICE wort, Soju is one that will kick your butt. But some Korean makers used to add just a bit more formaldehyde as a preservative. Slight amounts of formaldehyde will show up in brewing but not enough to cause much problem. But O-B beer and Osker beer in Korea were known to have higher than natural amounts.

I like rice with my Teriyaki, but rice does not belong in Beer.

This is a Mopar site so a moonshine class its not.