How to Make a High Gravity Beer That Can Attenuate All the Beers

Yeast brewers for beer tend to crap out about 15% or something on the high end of things. What if that was possible that you could make a yeast that could tolerate that in a single fermentation without like staggered nutrient and sugar additions? That would be really amazing yeah right i mean i'm not really into high gravity beers but yeast brewers are more making it more like six or seven so maybe there's a reason not to do that.