Did you rinse or just scoop up the slurry?
If rinsed, I'd make a starter and go. If not, I would be inclined to dump it. I don't have experience to back up this advice, but I try to be conservative about things like this---when in doubt, I'd rather spend $5-$15 up front on fresh yeast (and starters, etc, if needed) than risk losing a batch.
In any case, with near certainty it will make beer, but the yeast is not likely in great health. The current standard advice from the published experts is that rinsed slurry should be used within a couple weeks and, IIRC, that slurry should be reused faster than that. Based on this forum, many, many people have success reviving rinsed slurry after ~months to a year or so, so I feel pretty confident about that. People do clearly get results they're happy with reusing the slurry, though, so you'll just have to gather the advice and information and decide what you're comfortable with. Good luck!