I've now made 3 different beers with maple syrup and/or maple sap.
I wouldn't consider maple to be an overwhelming character in any of them. It's most noticeable I feel in a Belgian Golden Strong Ale I did.
For that one I used no water, 100% maple sap (boiled down already 50%) in the mash. Added a few quarts of syrup to the end of the boil.
Bottled with just regular priming sugar. At first, owing in part to my inexperience at the time the beer was a bit 'hot' on the alcohol side. But, I've had it cellared for 2 years now and now booziness/hotness is gone. Beer has a nice belgian spicy character and in the finish there is a hint of maple character.
That said, it's a hint and I put a ton of maple sap/syrup into that beer. It's nice but I'm unsure if it's really worth the effort.
In the brown ales I did with it, it's almost completely lost, even if you go way over the top like I did here
by putting in maple syrup & sap at the boil and pure syrup as priming in a keg. At this point I'd say if you want the maple character do something with a lower hop profile and no roasted malt flavor, otherwise it's too easily lost.
Maybe say a small english bitter for instance or a nice Belgian table beer.
Otherwise, flavor extracts might be your next best option, either to re-enforce what is left after the syrup, or just as the sole means of getting that maple character into the beer.