I've been there done that. You can try tasting, smelling, comparing starters looking for top fermenting krausen activity for ale. A microscope view may differentiate them if you have a sample of them in bottles to compare to. You could also very comfortably use both, creating a house blend of yeast which some brewers use to cover all fermentation conditions. Some cream ales use blends, or just lager yeast.
I used both, only in one batch, then got new yeast. Hopefully your jars are less than 3 months old or they may be duds by now.