All yeast produces alcohol to some extent or another. That's just the nature of their metabolism. Bread yeast produces less alcohol and more CO2 than brewer's yeast (as well as differing in what byproducts are created), so you probably won't end up with a great product, but you can certainly make something alcoholic regardless of what yeast you use.
Heck, for the vast majority of bread and alcohol's history, yeast wasn't consciously used at all. Fermentation happened - seemingly spontaneously - because of yeasts that were naturally present in the air and on the hands of the people brewing the beverages and mixing the doughs. Yeast itself wasn't discovered until the invention of the microscope in the 17th century. Even then, it wasn't until the mid-19th century that commercial yeast became a thing and people could actually start choosing which yeasts to use for which products. People did just fine without dedicated brewing yeast for thousands of years; there's no reason to think you couldn't use a different strain to make something alcoholic today. Heck, there are many breweries that still just rely on wild yeasts (typically called "Lambic" beers).