+1 on the Mild. Relatively low hopping rates, still enough malt to give it interest. Conditioning might be lower than American tastes (< 2 vols), but it's something you can have out there quickly.
Here's how I do it:
Brew. Fermentation usually takes about four days, and I leave it in the primary for seven. Rack to bottling bucket, prime, fine (Isinglass or gelatin), bottle. Two weeks later, pop caps. You can do this draught, too, to very nice effect; don't forget to adjust your priming sugar!
Also consider Ordinary Bitters. Same situation, more hops.
Wheat beers are also a fabu idea. Belgian Witbier for the Super Bowl? Wonderful!
If you can artificially carbonate, the sky's the limit! (Well, you won't be doing a Barleywine, but you get the point.)