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: Irish Red, Pale Mild, Dry Stout
Fermenting: Mixed Berry Peppercorn Hydromel
Souring/Funkifying: Brett C Old Ale, Lamebic '15, Lamebic '14, Flanders Red, Flanders Pale, Oud Bruin, Session Kriek, 100% Brett B. Red, 100% Brett L. Kriek
Bottled: APA, American Amber, Robust Porter, Strong Mild, 80/-, Gose, Lichtenhainer, Petite Saison, Saison
Bottle Cellar: Brett B Tripel, Brett C Barleywine, Lamebic '11, Quad, Tripel, Brett C Bitter, Wild Cider, Sour Stout, Wee Heavy