It would have to be versatile. Something that would work for both bittering and aroma. I would go with Centennial.
That said, my cascade plants put out about 3x the amount that my centennial plants have produced.
Fermenting: Munich Helles, Mole Porter, White IPA, SMaSH 2Row/Jarrylo
Drinking: Cider, Stout
On Deck: TBD