Pacman would be quite similar to your US-05.
Roeselare is for long aging of sour ales; you pitch it after the regular yeast. It might be nice to sour up a pumpkin ale, but would take a year or so.
Canadian-Belgian and you could leave out the pie spices.
Brett C would be... interesting. Without other bugs it could get phenolic.
Thames II sounds like a nice choice.
Keg: Simple AIPA (2-row, Chinook, Cascade, WLP090)