FWIW I've brewed a few batches with K-97. It's a pretty clean ale yeast, similar to US-05, but doesn't have the distinctive taste that US-05 does.
I fermented the K-97 beers at 56* and it didn't really get much "lager-like" flavor. I had one back-to-back with a Reissdorf Koelsch, and they don't seem like similar yeast strains at all. I don't think the Reissdorf strain tastes like the Wyeast Koelsch strain either. 2565 seems to have a more exaggerated "winy" flavor. In Eric Warner's book Koelsch he has a chart with the results from a four yeast experiment. The levels of ethyls caproate, caprylate, and caprate (fruity/winy) are all higher in the Alt and Lager strains than the Koelsch strain, though the Weizen yeast had slightly lower levels. So I'm not really sure what's going on there.
The Reissdorf had a much more distinct "German lager flavor" than mine. I used 100% Weyermann Floor-malted Bopils, so I don't think it was the grist.
I make a Dampfbier fairly regularly with WB-06. I actually think it's fairly neutral if you ferment it around 60* in a 100% barley grist. It seems to need wheat to make the "typical" strong weizen phenolics.