I tend to use wheat beer yeast under 65 and they still produce lots of esters and phenols, you can't make a clean beer with them.
Urban Chestnut in St. Louis makes some belgian style beers made with German wheat beer yeast.
I didn't think you could make a "clean" beer with a wheat yeast. I really don't care for "clean" beers at all, and I was wondering what other sorts of beers might be good with the esters/phenols from wheat yeasts. For instance, there are a number of Belgian IPAs around that are pretty estery/phenolic.
I haven't had many Koelschs, or any alts, but the ones I've had didn't seem very clean to me.
I think you are totally missing the point. Wheat beers have a very specific flavor profile. Sure, ale yeasts are not as clean as lager yeasts, but you still want a clean fermenting ale strain to make, say, a west coast IPA or Russian Imperial Stout. Just because a yeast strain is "clean" fermenting doesn't mean the beer doesn;t have tons of flavor - but you also wouldn't want the banana esters and spicey phenols to get in the way of an IPA, Kolsch or Alt (and if you had a kolsch or alt that tasted like bubble gum and clove it was certainly not a very good one!)
The answer to your original question is, as I said, not very versatile at all. I could see maybe getting away with mimicking belgian styles with certain german wheat beer yeasts. But, IME, Belgian style yeast while sharing some characteristics with german Wheat strains have a complexity all their own that weizen strain do not have.
As far as Belgian IPAs go, the esters and clove phenols should be restrained in them. It is very difficult to restrain german Hefewezien strains.
As far as the versatility of german Wheat strains, you pretty much limit yourself to the HefeWeizen family - Dunkle weizen, Crystal Weizen, DoppelWeizen, etc....