Every so often I think about a funky lager but then always end up questioning why. It just seems futile to work hard to keep yeast flavor minimized just to go and add a bunch of yeast flavor back in. Also since Brett produces much of it's flavor from yeast esters and by products it seems like a bretted lager may still end up being pretty clean. Probably taste like a badly made lager. Doesn't mean I'm not going to still do it one day.
Stillwater premium is amazing, and I did steal the idea and made a light lager wort fermented with jolly pumpkin. Still has a few months to go though.
Maybe just for S's & G's I'll make a lager at full ale temps and see what Brett dies with those flavors.