Pitching high-alcohol yeast strains in low-gravity wort

[Zwerg]

I know that to brew a big beer, you need a yeast that can tolerate high-gravity wort.

Conversely, is there any issue with using a big yeast (i.e. WLP500) in a smaller beer (i.e. a Belgian ale somewhere in the 5-6% ABV range)? I understand that the yeast could easily ferment the wort, my question is more about flavor and yeast expressiveness - does this matter?

 

[monkeymath]

I think unless you ask about a specific yeast, there won't be any hard answers as to how they perform in low-gravity worts.

I mean, sure, yeast expression varies with wort strength, so some yeasts might be considered more expressive than they actually are just because they are usually used in higher gravity worts.
And some highly alcohol tolerant yeasts might be used specifically due to that quality (e.g..for distilling) rather than because of a desirable flavour profile.
But afaik for all "regular beer yeasts", there is no direct tie between the alcohol tolerance of a yeast strain and its flavour profile.