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.
Fermenting: Gose, Lichtenhainer
Souring/Funkifying: Brett C Old Ale, Lamebic, Flanders Red, Flanders Pale Ale, Oud Bruin, Session Kriek
Bottled: Imperial IPA, APA, American Amber, Scottish 60/-, Robust Porter, Strong Mild
Casked: Scottish 80/-
Bottle Cellar: Brett B Tripel, Brett C English Barleywine, Lamebic, Quadrupel, Tripel, Brett C Bitter, Wild Cider, Bourbon Barrel Sour Stout, Wee Heavy