Maine Homebrewer said:
I'd use Fermentis Safale US-05. It's inexpensive, reliable farmhouse to find. Just sprinkle onto the wort and you're good to go. I wouldn't spend extra money on a liquid culture unless you were doing something like a Belgian or a Hefe where you want the yeast to contributes to the taste.
Come on now... At least tell him to rehydrate in sterile water or goferm. Why kill half the yeast before they even wake up?
There are many other beer styles that are yeast driven besides belgian and hefe. Irish, English, German ales, saison, bier del guard, farmhouse ales, etc . More styles are yeast driven than not. Really just American ales push the yeast to the background.