If craft beer is in its early days, I'd suggest the old school broad "cover the bases" brewpub lineup:
1. Un-aggressive approachable beer. Blonde Ale, Kolsch, pale lager, Cream Ale, etc.
2. Amber Ale. Something with more character but decidedly malt-forward, still not overly aggressive.
3. Pale Ale and/or IPA.
4. Dark beer. Porter or Stout. Moderate strength, nothing crazy. I'd go Irish Stout (potentially Export), Oatmeal Stout, or London-style Porter. Potentially a Brown Ale could work too.
5. Wheat Beer. Either German Hefe, Belgian Wit, or American Wheat. Latter could overlap with #1.
6. Belgian would be a good bet. Could overlap with #5 too. Saison, Belgian Blond, Golden Strong
7. Rotator. Feel free to go crazy and try different things. Dark lagers. Strong beers. Sours. Etc.
In my international travels, places where either craft beer culture is new, or doesn't already have it's own history, this model still works well.
As the craft market matures and craft drinkers mature with it, you'll likely have to dump this kind of thinking for the shiny new trendy thing all the time model that is now the norm in the US.
That said, this is a forum for homebrewers, so keep that in mind.