NCYC 1333 is a Yorkshire square-type yeast. It is classified O
2-wise as a class O3/04 yeast (see Brian H. Kirsop's seminal paper on the subject:
http://onlinelibrary.wiley.com/doi/10.1002/j.2050-0416.1974.tb03614.x/pdf). NCYC 1333 is the polar opposite of FST 219/UCD 1219. FST 219/UCD 1219 is difficult to grow on solid media, but it performs beautifully in wort. NCYC 1333 is easy to grow on solid media, but is difficult to propagate in liquid media. Yeast grows on the surface of solid media, which means that it is growing in an O
2-rich environment (air is 21% O
2). NCYC 1333 is the first culture that I have had to shake more than once using my method. Yorkshire square-type strains are strange beasts.
By the way, true Ringwood is a Yorkshire square-type yeast. It originates with Webster's Brewery in Halifax, West Yorkshire.
I have been involved in exchanges with Graham Wheeler on an British brewing site. Graham believes that we should think of British yeast cultures in terms of regions, not breweries, as breweries within a region routinely shared yeast up until recently. This assertion makes sense because Peter Austin acquired Ringwood from the Hull brewery located in Hull, East Yorkshire, which acquired the culture from Webster's Brewery.