The important differentiation here is yeast and bacteria. They are not the same.
Vitamin B12 can only be produced by bacteria.
It cannot be produced by any yeast cells. So if there is some B12 in nutritional yeast or in beer, it is always added or due to bacterial contamination in the production which is highly unlikely.
Some of the other B vitamins can be produced by yeast, but not B12.
You mention the 0,65mcg and I’m guessing you see that in relation to the current EU (it will likely change very soon) daily recommendation of 2 mcg, so my numbers doesn’t add up or seem exaggerated, but that’s due to how the receptor system works.
Apart from 500mcg daily and 2500mcg once a week there is also the option of eating fortified foods.
In that case it is recommended to eat B12-fortified foods three times a day (at each meal), each containing at least 190% of the Daily Value listed on the nutrition facts label (based on the new labeling mandated to start January 1, 2020—the target is 4.5 mcg three times a day).
The easiest, cheapest and safest way is to eat a supplement.
Here are some videos to check out.