Comment by mtrovo

The problem in general is consistency. Bread is very forgiving on flavour profiles so what you're saying works fine within a good threshold. For breweries it's usually not worth it as there are lots of nuances on the mutations of the harvested yeast and their effects into the flavour profile of the final product. There are some exceptions like natural fermented beers or anything related to kveik yeast, but in general people don't reuse yeast past 1-2 brews.