I would use it on all kinds of things, but just be mindful of its attenuation characteristics and take that into account. If it is going to be less attenuating then mash at a lower temperature, and/or use more bittering hops to balance it. You can cut back a bit on the crystal malts, add a bit more rasted malt. Or you can simply make a familiar recipe just as usual and see what the different yeast does. It isn't going to make bad beer, it just may be a bit out of style, whatever that means!