Beer yeast - then wine yeast.

[End Of The Road]

Kind of an odd question but I was reading and thinking about a new recipe yesterday. After the regular yeast has slowed or stopped fermenting you throw in some wine yeast to push it a little further. Kinda wondering if anyone has made anything where this is done. Trying to figure out if should be aged like a normal beer for a few weeks or so, or like a wine with much more time.

[PetenNewburg]

I'm not positive but I believe they call this stacking yeast.  I have done this with a couple of "special" beverages.  I had started a yeast culture for sourdough bread.  After a few weeks of working this culture, it began to smell more like sour mash whiskey.  I boiled some corn meal and groats for a while till nice and soft.  I added several cups of my sourdough starter and a pack of turbo yeast.  After a week or so I siphoned off the clear liquid and had some very potent grain wine.

[PetenNewburg]

  I saw a recipe on another brew site for a high gravity beer in which a champagne yeast was pitched into the secondary to help "dry" the taste.  In other words ferment more of the beer, raise ABV!