Originally Posted by tenchu_11
I'm guessing it be a good yeast for such ales as IPA,Blonds,Creams,Golden..light bodies sort of ales?
WLP-001 is a strain of Chico yeast, as are Wyeast 1056 and Safale US-05. There are some differences, but the overall places you'd use them are similar. It's Sierra Nevada's house yeast (the one used in their flagship Pale Ale, for instance).
It's absolutely fine in some darker beers. Captain Lawrence, for instance, uses one of the Chico strains for their Smoked Porter, and I made my Russian Imperial Stout with Chico with good results. Anything that you want to be a pretty clean ferment without any esters, and any that's really big/bold malt (roasted/smoked/etc) or hop-centric it should be a good choice for.
Some American ales want a bit more fruitiness/esteriness--Anchor Liberty is the source of Wyeast 1272/WLP051 for instance, which is a more fruity beer. A lot of east-coast breweries (e.g. Dogfish Head, Geary's, Shipyard) use Ringwood yeasts (Wyeast 1187/WLP005) that tend to have a dry finish with some soft orange notes.
Both of those are great yeasts, but they're a bit more finicky than Chico. The Liberty yeast can have attenuation problems unless you control temps very well, and Ringwood can throw huge amounts of diacetyl (butter/butterscotch flavor). Chico is about as pitch-and-forget as they come.
Commercially, I think those are the 3 most prevalent ale yeasts in the US. For home brewers, Denny's Favorite (Wyeast 1450) is another that has a great rep, but I've not used it yet. Rogue's Pacman yeast was originally a Chico variant but has evolved its own characteristics; it's quite popular too.
Most English ales want a slightly more estery flavor that a lot of English yeasts seem to have. Then there are things like Scottish ale yeast that seem to enhance smokiness. And most of the German ales (hefeweizens, kolsch, etc) and Belgians (and French styles) derive a huge part of their flavor from specific kinds of yeast.