[Steve Ruch]

How would a mead fermented with beer yeast turn out?

[Drewch]

People do it all the time.  Just be sure to give it enough nutrient.

https://www.meadmaderight.com/tosna-calculator

[joe_meadmaker]

Keep an eye on alcohol tolerance of the yeast as well, and adjust your OG accordingly.  The tolerance level isn't set in stone and you may see a little more or less depending on the yeast (and honey).

Personally I've done this a few times.  My favorite was a batch with just normal clover honey and White Labs American Hefeweizen Ale.  It came in at the tolerance, right about 10% and was absolutely delicious.

[Dan Schreffler]

We use a number of beer yeasts in our commercial meadery.  They perform like wine yeasts if given nutrients and in their temp ranges.  They are a lot of fun to play with and can allow for residual sugar at end without need to backsweeten.  Nice way to have complexity.