Historical Purpose of Whitbread Dry?

[Dr. Francois]

Does anyone know the historical, primary function of the Whitbread Dry strain? (WLP007, WY1098, S-04)

I assume the "regular" Whitbread (WY1099) was the workhorse of the brewery. Were there specific styles in which the "dry" strain was employed?

 

[Revvy]

There's an interesting discussion of it in the comments section of one of the postings on whitbread beers in Shut up about barlcay perkins.

It doesn't really draw any conclusions though. But there might be more on Barclay Perkin's. I didn't know though that s-04 is whitbread dry evidently.

 

[Dr. Francois]

I didn't know though that s-04 is whitbread dry evidently.

I'm not completely convinced, either. The tasting note descriptions are pretty spot-on, though. I'm basing my opinion on these sites:

Ales to Lagers: For the Hombrewer: Dry Yeast Substitution Chart

https://www.homebrewtalk.com/f12/dry-yeast-liquid-yeast-equivalents-114424/

Finn Hill Brewing: Liquid to Dry Yeast Conversion Chart