Might be kind of cool to keep using it as a house strain, and let it continue to evolve and mutate and see how it progresses (at least until it ends up with a result you don't like). I've heard a number of folks do this with various saison yeasts.
Next: Wheat Mild, English IPA
Primary: WGV Bitter
Souring: Brett C Old Ale, '15 Lambic, '14 Lambic, Flanders Red, Flemish Pale, Oud Bruin, Kriek
Bottled: Gose, Lichtenhainer, Irish Red, Dry Stout, Gruit, Porter, Wit, Tripel, Blond
Casked: Pale Mild, Oat Mild, BX Bitter
Cellar: '10 Brett B Tripel, '11 Lambic, '13 Brett C Barleywine, '13 Quad, '13 Sour Stout, '14 Brett C Bitter, '14 Wild Cider, '15 Wee Heavy, '15 Brett B Red, '15 Brett L Kriek, '15 Bière de Garde