I know WLP833 is the Ayinger strain; Jeff Renner was involved in obtaining it, so he can confirm. I know this strain makes good lagers. I used it in a CAP, and it was great, so it's not just for German beers.
Actually, Dan McConnell, a fellow Ann Arborite and friend, got the Ayinger yeast in the mid 90's (I think) from Germany via Herr Durst (don't know his first name). Dan owned the Yeast Culture Kit Co. at the time and was producing yeast for GW Kent as well, and Kent was the exclusive distributor of Durst Malts.
When Arbor Brewing Co., our first local brewpub (established July, 1995), started brewing a lager, Dan provided five lager strains and they fermented a small amount of identical Pilsner wort with each at 50F, and then lagered it at 50F. I was on the taste panel to chose the best along with Dan, the owners, Matt and Rene Greff, and the assistant brewer. The Ayinger was my clear favorite and was the consensus favorite as well, although it wasn't unanimous. (Of course, the owners' opinion was final.) They used this strain until some time a few years ago when they switched to high pressure fermenting and lagering.
When Dan closed the YCKC about ten years ago, he transferred his collection of yeasts (several hundreds, kept at -80C) to WhiteLabs. I think Marc Sedam of Raleigh, NC may actually have been responsible for providing the strain to WhiteLabs a bit before that, but I'm not certain. I was somewhat involved with helping to chose its name, since they obviously couldn't call it "Ayinger." Regardless, it is definitely the source of WLP833.
At first, WhiteLabs was going to distribute it as a Platinum strain two months a year, but I got an email campaign going via HomeBrew Digest (HBD) to convince that Chris White there was enough demand to make it available year-round. We even had Australian homebrewers sending email! We convinced them to put it on the regular year-round list and it's stayed there, so I guess Chris thinks it's popular enough to keep it there.
It is absolutely my favorite yeast for most lagers, including CAPs. as Gordon says. (I think that that is part of the official description by my suggestion.) It emphasizes malt, which is nice for a CAP since while is is a malt/hop balanced beer, it is not 100% malt, so the malt boost is welcome. I have a CAP on right now that is fantastic, even though it hasn't lagered enough to be clear yet. I'm trying to stay away from it for another two weeks.
For malt-driven lagers such as Helles, any bock or Vienna/Martzen/Fest, it is also my clear first choice.
In a separate post I will make some suggestions for putting together a O'fest.