How exactly does one get a 12% ABV cider? Freeze-distilling? Concentrating the apple juice?
I would think it would be easier to just make a larger batch of, say, 7-8% ABV cider, and make a smaller amount of (more concentrated) hop tea. Or even just make a normal cider and use some isomerized hop extract and dry-hop.
In any case, I don't know if most beer yeasts are going to be well-suited to fermenting a 12% ABV cider. I do know that beer yeasts work fine on normal-strength ciders; IIRC, Rev. Nat's Hallelujah Hopricot--which is a VERY beer-like dry-hopped apple/apricot cider--uses Belgian ale yeast (I assume T-58). Crispin has a few ciders done with various beer yeasts, including one done with a lager yeast which is quite good.
In any case, this is probably a better question for the cider forum, not the GF forum.