London Ale III gives homebrewers a dry-yeast alternative to Wyeast 1968's liquid London ESB character — a fuller-bodied, more traditionally English profile than S-04's more general-purpose restraint, without carrying quite the same very-high-flocculation dropout risk 1968 or WLP002 are known for.
At 68-76% attenuation, London Ale III finishes at a moderate gravity comparable to the classic English liquid strains, and medium-high flocculation gives it solid, reliable clearing behaviour without the premature-settling concern that applies to the truly very-high-flocculation strains. Across its 64-75°F range, warmer fermentation brings out more of its characteristic English fruitiness, the same general pattern most moderately expressive ale strains follow.
English ESB, bitter, and other traditionally fuller-bodied English ale styles are London Ale III's clear home — a real, dry-yeast-format alternative for a brewer who wants genuine London-tradition character without sourcing and managing a liquid strain or worrying about the specific under-attenuation risk very-high-flocculation strains like 1968 carry. Direct pitching works fine, and rehydrating first is a reasonable option too — either way it's the same starter-free handling that makes a dry strain a sensible default for brewers still building confidence with fermentation and pitch-rate planning generally. For a brewer already comfortable sourcing Lallemand's other dry strains, London Ale III is a natural addition to the rotation whenever an English-tradition recipe comes up.