Lets see if i understand this correctly. What we commonly call Lager Yeast is S. Pastorianus (later given the second incorrect name S. Carlsbergensis) is a combo of S. Cerevisiae and some other yeast maybe S. Uvarum, or maybe S. Bayanus, or maybe S. Monacensis (Still being debated). But since these guys can have the complete genome of both "parents", or complete genome of S. Cerevisiae and partial genome of S. Uvarum/Bayanus/Monacensis, they might also be named S. Cerevisiae.
Therefore, it would be far more logical and useful if we referred to a strain or genus by its fermentation characteristics, such as Lager or Ale? Or better yet... American lager or ale, English ale, Belgian ale, German lager or ale, etc etc etc... maybe even more definitive than that? Like German hefeweizen yeast, or West Coast ale yeast, or even down to a specific brewery known for using it, like Fullers Yeast?
The scientific naming seems to have its greatest usefulness in talking about where it came from, but doesn't tell you much about what it will produce.