Any Experiences Brewing with Brown Rice Syrup?

Although I have never tried to make a beer using gluten-free ingredients, an article on gluten-free brewing (recent Zymurgy) nourished the part of my brain that says “you could make beer out of that” when I walk through the grocery store. The author of the article really got my attention when he likened the flavor of brown rice syrup in beer to Kind Bars, a favorite of mine.

I have ingredients on hand to make a stout and am tempted to find some BR syrup and change things up. If you’ve experience with it in beer, I’d like to hear about it. Thanks in advance.