Putting all the recent info together, such as some lager yeast might be S Cerevisiae; such as fermenting under pressure at ale temps; maybe tasting/smelling/looking like a lager makes it a lager?
Yeah, that's a good metric, but then we have to define that! An keep in mind that lager yeasts appear to have DNA of both cerevisiae and bayunus/pastorianus. So, technically a lager yeast has an ale yeast component while an ale yeast doesn't have a lager yeast component. As far as I understand.
Okay here's what you guys have got me musing about:
You can't tell for sure if a dog will bite by looking at his genetic heritage (so far as I know.)
Whatever the share of material from whatever lineage, might not a given strain just turn out to ferment more cleanly than expected, or be more temperature tolerant than expected, and so on? It's the surprising but welcome traits that have caused brewers to select and propagate particular yeasts over the centuries, isn't it? Ever more detailed genetic classification may just lead to a barrel of red herrings. If it makes beer you like in a process you find practical, use it.
(Maybe they're all individuals, like people! Stop being yeastist!
)
Maybe the very terms "ale" and "lager" ARE best taken as just shorthand conveniently describing the resulting beer. The unscientific drinker can order an ale or a lager and expect to get a beer to his/her taste without caring how it was made.
Sorry for rambling.
EDIT Oh, and do ale and lager really cut it? I mean Kölsch is called "obergäriges Lagerbier," top fermenting lager bier... oh my head...