I'd do an Oktoberfest, "SMASH" style. In other words, use the syrup as your only fermentable, bitter and finish with nothing but Hallertau or Tettnanger, if you can, use a Munich or Bavarian lager yeast, primary ferment at 50 degrees, lager a month at 32. If you don't have facilities to lager, make an Altbier. Same general idea, use Saaz or Tettnanger, Altbier yeast, cool side of ale temps. Brew both to about 5.5%. Would be fun as an experiment, especially since the LMEis free!
By the way, one of the best beers I've done in a while was a test of a kit put together by the local homebrew store. It was fun to take a step back and work as a pure beginner would. In fact, those were my instructions: Work like a beginner. Okay, I rehydrated my yeast but it was fun!