It is not uncommon for lager yeasts to produce esters or "express" an ester component. There are methods which to reliably suppress esters in lager beer.
Large pitches and colder fermentation temperatures are the standard methods to suppress these esters, but there is one part that homebrewers often misunderstand about the vessel used to ferment lagers. As the depth of the fermentation vessel is increased, the amount of hydrostatic pressure on the beer/yeast is increased. Often it is said that pressure on the yeast will reduce the ester production, but this is a misunderstanding of what is really taking place. The added pressure and colder temperatures causes co2 to remain in solution, the yeast reacts to this co2 by "changing metabolic pathways". The truth is that it's really not well understood why the yeast react this way, but it's not uncommon to see very tall fermenters for lagers (Weinhenstephan) and short, longer vessel for ales and wheat beers to get the yeast to produce esters (Samuel Smith/Weinhenstephan). Lower co2 levels causes the yeast to produce more esters.
I hate fruity lagers, Budweiser would be a much better beer if didn't have a bunch of apple character in it. If you pitch large amount of yeast, @2 million cells/mL/degree plato into 48F (8.8C) and ferment it at 4-5 psi (.3-.35 bars) to mimic hydrostatic pressure, the esters are, for the most part, suppressed below the flavor threshold.
I use 1 pack of 34/70 and make a 4 liter starter with it (yes, you can make a starter with dry yeast). I then decant the starter and pitch that into a 7 gallon (27 liter) batch of 46-48F degree wort. The fermenter is then allowed to build pressure, usually in 24-36 hours it's at 4-5 psi. I then let the beer ferment at that temperature and pressure for 7 days, I then raise the temperature to 55F (12-13C) and raise the pressure to 10-15 psi. By day 9-10 I have raised the pressure to 20-22psi. The beer is then fully carbonated. If you can't pressure ferment, it's going to tough to get a super clean beer.
Warm fermenting lagers are more common, but I found that the lower the temperature, the lower the pressure. 4-5psi @ 48-50F is the sweet spot. This method works very well with German Pils, Helles, International Lager, etc. The colder fermentation temperature keeps the beer tasting like a lager. Warm fermented lagers taste like a really clean ale and lack the sulfur notes of a lager.
The regular stuff still applies to the beer, make sure you aerate properly, closed transfers post fermentation, etc.
I used this method to produce an American Lager that won 2 back to back silver medals at NHC (2021 and 2022). 34/70 is the best yeast I have found for an American Lager. It should also be noted that not all yeast react well under pressure, but any of the versions Weinhenstephan yeast works really well under pressure. Below is the recipe:
https://www.brewersfriend.com/homebrew/recipe/view/216382/standard-american-lager-ii-aka-lynns-lager