Whatever you like to drink is the stock answer of course but I would pick a pale ale because they are pretty forgiving. Or if you are somewhere hot, like I am, a saison to lean into it.

edited to say as you are trying to show someone new and success is so motivating

if you want to experiment with something more unusual I totally understand, i’d like to take another crack at a gose. the first time I tried it came out undrinkably salty

I sometimes browse the brewdog catalogue for ideas and then add my own tweaks. Since your friends want to learn, I’d say do something simple for this. One of my early experiments was based on their skull candy. For making things interesting, fermenting with kveik is pretty fun and surprisingly fast. That yeast is a monster. I like the Opshaug kveik, it results in a pretty clean and fruity flavor. Note that kveik needs pretty high temperatures.