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.
Next: Irish Red, Pale Mild, Dry Stout
Fermenting: Mixed Berry Peppercorn Hydromel
Souring/Funkifying: Brett C Old Ale, Lamebic '15, Lamebic '14, Flanders Red, Flanders Pale, Oud Bruin, Session Kriek, 100% Brett B. Red, 100% Brett L. Kriek
Bottled: APA, American Amber, Robust Porter, Strong Mild, 80/-, Gose, Lichtenhainer, Petite Saison, Saison
Bottle Cellar: Brett B Tripel, Brett C Barleywine, Lamebic '11, Quad, Tripel, Brett C Bitter, Wild Cider, Sour Stout, Wee Heavy