I've found that dark beers like stouts and porters are very flexible when it comes to yeast, especially neutral strains like 1272. I've had the most success on these styles using Safeale US-05. So, to answer your Q, a stout would be just perfect...as long as the prior beer wasn't something really crazy, like a super-hoppy IPA or anything, because that will translate through the cake...
MOSS HOLLOW BREWING CO.
Aristocratic Ales, Lascivious Lagers
•Scottish 80/- •Sweet Stout •Roggenbier
.primary | bright:
98: Moss Hollow Soured '09 72: Oude Kriek 99: B-Weisse 102: Brett'd BDSA 104: Feat of Strength Helles Bock 105: Merkin Brown
.on tap | kegged:
XX: Moss Hollow Springs Sparkling Water 95: Gott Mit Uns German Pils 91b: Brown Willie's Oaked Abbey Ale 103: Merkin Stout
98: Yorkshire Special 100: Maple Porter 89: Cidre Saison 101: Steffiweizen '09 (#3)