Good finds, Matt! Sorry I couldn't cite any support other than "I know
I read that somewhere", but...beer kills brain cells.
Most beers that use a second strain for bottle-conditioning use a highly-sedimenting and flavor-neutral strain. There are Belgian breweries which use a lager strain for bottle-conditioning. So there's no reason you can't
use such a strain for the primary ferment. I just wouldn't necessarily expect the same yeast-flavor profile as you can get from that brewery's primary yeast. It's a crapshoot.