Listen to Glen, there's a lot more to an acre of hops than "just an acre". Talk to your local brewers to see not only what varieties they are interested in but also how they want it to appear on their doorstep. A few lucky people find brewers that will take wet, whole cone hops. Others have brewers that will take dry whole cone. All of our customers want the cones dried, pelletized, packaged in air/light tight bags with full American Society of Brewing Chemists test done to get oil, alpha acid...and a bunch of other things. Also, you need to know the regulations in your state. In Wisconsin, New York and a few others, hops are considered a food product so our processing/lab facility had to meet all state and federal regulations. Yes, it was expensive.
I'm not trying to scare you away because it is rather fun and exciting. Depending on where you are, you may be able to get around many of these requirements. But if the requirement is there, you should follow it.
As far as the variety, the best advice we got was, "Throw several varieties in the ground and see what grows best. Bring those to me and I'll figure out what beer I can brew with it." Most of the brewers will latch on to unique fact that they are local and craft a special beer around what you grow.
My final advice is get education if you can find it. You are going to easily drop $10k per acre to get these up and running. I would pimp our 1 day workshop but I think we sold out a day or so after we opened registration. So look around. I can tell you of the people that take our course, at least 80% walk out realizing they don't want to go through the expense for the level of risk. Of those that remain, only a handful actually put rhizomes in the ground. This isn't like planting corn, wheat or barley...think grapes, mint or tobacco. Good luck.