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: Festbier, IPA, Saison, hefeweizen, American Wheat
Drinking: Bananas Foster Hefeweizen, Pilsner
On Deck: Milk Stout / Scotch Ale