I've used 3068 and 3638, but never 3333. If you up the temp and underpitch, bottle (not keg) and swirl the last 1/3 of the bottle to kick up the yeast (which as far as I'm concerned you should be doing for a hefe anyway), I could see it working in a hefe. But based on the description from Wyeast, I'd probably go for a weizenbock, or a rye beer, or just set out from the start to make a kristallweizen. If the esters are muted it might work well in a more American style wheat beer.
Souring: Brett C Old Ale, '15 Lambic , '14 Lambic, Flanders Red, Flemish Pale, Oud Bruin, Kriek
Bottled: Gose, Lichtenhainer, Irish Red, Pale Mild #1, Dry Stout, Gruit, Porter, Wit, Tripel, Blond
Casked: Pale Mild #2, Oat Dark Mild, Bramling Cross Best Bitter
Bottle Cellar: '10 Brett B Tripel, '11 Lambic, '13 Brett C Barleywine, '13 Quad, '13 Sour Stout, '14 Brett C Bitter, '14 Wild Cider, '15 Wee Heavy, '15 Brett B Red, '15 Brett L Kriek, , '15 Bière de Garde