Beer yeast is cheap if you use the dried stuff. The liquid White Labs wine yeast is just as expensive as the liquid beer yeast, if I remember correctly (never have used the liquid wine yeast).
I think I've heard wine yeast brings Aunt Ester to the beer party.
A quickie search on the net (and everything is 100% true on the net):
Wine yeasts will not consume maltotriose, so steps must be taken to minimize or break down that particular sugar. You could do that enzymatically, by increasing the ratio of simple to more complex sugars, by splitting your batch and then blending once all fermentation is finished, or by doing a multi-strain pitch. Or you could just live with a sweeter end result.
Many Wine yeast strains have a Kill Factor. They produce a protein that kills other yeast and bacteria that are in the same must/wort with them. Be sure to check on that if you are doing a multi strain pitch, or planning to bottle condition with a beer yeast.
Wine yeasts will produce different esters, and you will want to keep that in mind. Pick one that will produce flavors that will work well with the beer that you are brewing.
Hope that helps.
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