There isn't really any reason to use it. We boil the wort before fermentation which essentially sterilizes it. We also don't rack as much as wine makers do, so oxidation really isn't as much of an issue.
Per Charles Bamforth: 25 ppm, the yeast should be substantially removed as it will reduce sulfite to hydrogen sulfide.
Given that you need either excessive racking (as per wine reduction and this would be counterproductive to the goal of having fresh beer), sterile filtering or pasteurization to avoid hydrogen sulfide production, increasing cold storage capacity and optimizing the cold side process for low oxygen are more practical for the home brewer.