You could get some twang from it being old. That said, if you want to brew with it anyway I would choose something dark so any off flavors would be masked some. Those flavors would shine right through a really light beer like a Pilsner. Maybe a porter or stout and add the necessary dark steeping grains to darken it.
Definitely get some new yeast, no sense in using old stuff when its relatively cheap.
Primary #1:Dunkel #2:Empty
Secondary #1: Peach Rhubarb Wine #2: Empty #3: Empty #4: Sparkling Elderflower Wine
Kegged: Piker Liker Porter, Umlaut my Kölsch V
Bottles: Big 50 Barleywine, Framboise Lambic, Red Rye IPA, Dark Belgian Strong, Belgian Golden Strong, Kicked by a Moose Scotch Ale, Apfelwein, Russian Imperial Stout, Carmelite Tripel, Rhubarb Wine, Barolo Wine
On Deck: Irish Red, Surly Bender clone, Spruced Warmer, CDA