To each their own, I'm not in the habit of telling people what to enjoy or not. :)
Personally, I haven't encountered a beer at that strength that tasted palatable. I'd be academically curious if the liver load was more or less with an equivalent amount of alcohol spread over 12 hours or 4 hours. I know above a certain level it can't process it fast enough and you get your hangover effects, but also that the time spent processing has it's own load.

I will, however, tease states that have a reputation for beer that's only about twice the alcohol as you naturally find in fruit juice.