It's actually not that risky. IME You can tell when it's off far before you even get near drinking it, and if it's bad after that, you'll be able to tell pretty immediately. So long as you're able to sterilize the equipment it's safe, and the most common flaws in beer (brettanomyces and lactobacillus infections) aren't poisonous, and are actually cultivated in some styles of beer.

Botulism isn't a problem because the yeast acidify the beer.