If you add a touch of Munich or Vienna it will be closer to Continental. It doesn't matter, you can brew absolutely anything with it as is. It has a less malty, cleaner American flavor. Most Belgians and Hefeweizens have strong yeast flavors that are at least as important as the malt flavor. BGS or a Wit would be great. Best would probably be a clean American lager or Blond ale.
Everything is better with a beer.