Good spot, thanks.
Suggests these might be good ones to look at if you're wanting that pastorianus taste when brewing at room temperatures.
When we talked about the original paper that sequenced a lot of these things back in 2019, my comment was "
Before we get too carried away with idea that WLP838 is an ale and Wyeast 1187 is a lager, we should perhaps also consider the idea that they've just got mixed up. It certainly happened in a couple of cases with the 1002 genomes from Strasbourg, it's tough managing this number of samples and mixups do happen. Remember this is provisional data at this stage."
838 never quite felt right as a cerevisiae.
It's supposed to come from Urquell. Which would suggest it's one of the five separate yeasts that they used to ferment with. It's quite plausible that they were using 1 cerevisiae and 4 pastorianus. Traditional breweries seldom use 1 strain, so people should get away from thinking that a particular homebrew strain is *the* [Brewery X] strain, these things are team players.
Well pastorianus is clearly a well defined group, but I'd agree if what you're trying to say is that people worry far too much about the definition of "lager" as a beer - according to the Gallone paper people are making beer sold as "lager" commercially with yeast from the saison family...