There are a multitude of different yeast strains. Those used in brewing are selected because of their higher tolerance for alcohol, which is produced as a waste product as the yeast multiplies.
Spent a few minutes on google, but I couldn't find anything on the alcohol tolerance of baking yeast. So either give it a go any way, buy some brewing yeast, or do a little more research. It's an interesting question, but I don't have time to look myself right now.
Edit: Found a reference to baker's yeast on a brewing site, it claims baking yeast has a tolerance of
around 12%. (Scroll down to the fifth post.)
12% is more than enough to make beer, but whether it tastes any good is another question.