I always thought this style does best with a SUPER clean ale strain (only example I have tasted was 1007 German Ale) with the cold side of ale fermentation. Any malt and balanced hop ale-strain yeast with clean flavors is what I assume gave birth to the style. Obviously speculation, but I assume they were not up to snuff on maintaining lager strains, methods of separating strains and propagating the intended strains all while keeping them healthy enough that another wild bacteria or yeast would slip in there like a stow away back in the 13th century. But hey that's just my assumption. I think an old world example would be fun to do.
Tried a brew by a buddy of mine that was my favorite example so far for being smooth and clean enough to experiment with:
46.1% Pils
38.4% Vienna
7.9% Munich light
7.6% Carahell
Just sterling hops at 30 mins for ~30IBU
1007 Germain Ale @55F