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: Cascadian Dark Ale #2: Empty
Secondary #1: Berry Rhubarb Wine #2: Empty #3: Empty #4: Empty
Kegged: Irish Red
Bottles: Surly Bender clone, Big 50 Barleywine, Framboise Lambic, Dark Belgian Strong, Kicked by a Moose Scotch Ale, Russian Imperial Stout, Sparkling Elderflower Wine, Barolo Wine, Peach Rhubarb Wne
On Deck: Spruced Winter Warmer