Well, that's an interesting question. Ale yeasts are less active by a long shot than lager yeasts at the low temps. But some of the yeast will continue to live in all sorts of strange conditions, and its offspring, I understand, will basically be okay in those conditions.....
We've had a few threads about lagering ales, and making "lagers" with ale yeasts. I just brewed a really snappy crisp pilsner with Nottingham ale yeast, so I'm not sure what to tell ya.
Secondary: Sangiovese, Honey Nut Brown, some Pilsner/ale kinda thing that just won't quit...
Tar Sands Porter, Special Dark Bitter,Oaky Red ale, Hammer & Tongs Black Ale, Black Draught, Cooper's Bitter, Baron's Pilsner
Super Saazy Saaz Pilsner Saaz (It's a little green, yet)