bkbouvier

Can anyone give me any pointers for using yeasts normally used in Beer/Wine/Champagne to make bread? Or using beer itself? I've tried Prise de Mousse (sp?) and Pasteur Champange yeasts with mixed results, and wondering who else has tried this... The Prise de Mousse turned out great, and when proofing, smelled like the Korbel Winery. The Pasteur Champange yeast seemed to be nothing special, but maybe I killed it with the tap water we have here (chlorine ) BKB