I had a similar question to ask - assuming I am using one of the common true lager (White Labs) strains, what flavors would I get fermenting a 1.040-1.045 gravity brew at, say, 65-70*F? I know that there would be a lot of 'non-lager' fruity esters. How would they compare to the flavors produced by British or Belgian ale strains? I am considering this to get a good pitch of yeast to do a true lager without the time & expense of a big starter - I might as well get some beer for my time. Would I get an ale type flavor profile, or just some nasty funk?