Brewer's Gold is a really important hop historically as she's
at the root of the Wye family tree that led to most of the British hops like Target, Challenger etc and is in the pedigree of something like half of all hops worldwide. She was originally bred to be a higher-alpha, more disease resistant version of eg Goldings for use in British styles, and also got widely used in Belgian beers but has largely disappeared these days. She's clinging on in Germany as some German brewers value her soft bitterness for helles, which together with the pilsner points in an obvious direction. But just generally you can use her for almost any British or Belgian style - as a late hop she gives some citrus and sometimes quite a bit of blackcurrant depending on the vintage and how she's used. And as grandmother of Northern Brewer, you could justify her in a steam beer (California Common).
I've not tried it, but I think you might be disappointed in Waimea in a NEIPA, she's not as intense as some, I'd probably go more West Coast or APA direction. Or as a left field, a saison. Or a NZ Pilsner (obviously). Maybe eek her out with a bit of Comet, and bittering with something else like the Endeavour, to stretch the Waimea to two beers?
Endeavour is a a really underrated hop that suffered through coming out just as everyone was jumping on the Citra bandwagon. Think of her as a replacement for Challenger that goes more in a citrus/red berry direction, you can use her in just about any British or Belgian style but as a starter maybe go for a pale/golden ale, like a recipe for Coniston Bluebird and replace the Challenger with her and go a bit heavier on whirlpool/dryhop.
Comet is another fun one for hop geeks as she's about the only hop available that was bred for bittering that doesn't have pedigree in the main Wye family tree - her mother was Sunshine which as the name suggests was selected at Wye as an ornamental golden hop. This one's easy - bags of grapefruit, go directly to West Coast IPA, but any American Amber/Brown/Porter would also work. As a left-field suggestion, I've found that T-58 biotransforms the grapefruit of Chinook into a more complex, limey flavour so it might be worth just taking a gallon of wort and putting a bit of Comet at flameout/whirlpool and then fermenting with T-58 just to see if that's worth doing at larger scale.
I'd be really happy with all of those - and they're all 10% alpha or so apart from the Waimea which is nearly double that, so you've no shortage of bittering options either. I'd mostly use the Endeavour just because you have more of it in order to leave more of the rest for flavour contribution, but I'm also a big fan of using packs of hops "exactly"! Most of them would work quite well together so don't be afraid to play with blends.
Pilsner is the base malt not just for lager but for just about all beer on the Continent including most Belgian beers, and as their equivalent of extra pale it works in lots of US styles as well, although personally my taste prefers a bit more body so would blend in some regular pale. So it depends a bit on whether you're looking to use the pilsner up on just these hops - in general pilsner plus British-style hops points to Belgium. 25kg means 5-6 beers, I'd probably donate half the pale ale's allocation to the big beer, and replace it with Otter or Golden Promise, then it depends how much speciality malts you want to add in. It also depends how you're set for fermenters and temperature control, but in theory it would work - with one brewday per month you make lager in February and saison in June. But in the spirit of being a bit cheap and mostly trying to use what you've got, my thoughts would be along the lines of
Helles - Brewer's Gold, 34/70 or M54
West Coast IPA - Comet maybe a bit of Waimea - use a mug of the helles yeast
Belgian Strong Dark (or bock, Baltic porter) - Endeavour - either Rochefort dregs, BE-256, or use a mug of the WCIPA for bock/Baltic. Maybe partigyle some table beer off it
English pale - Endeavour - harvest yeast from a Coniston beer, or Fuller's 1856 or whatever
Saison or NZ Pilsner - Waimea, dregs of your favourite saison or reuse the helles yeast for the NZP
Brown best bitter - user-upper of a blend of whatever hops and malt are left, and the yeast from the pale.
Or you could replace one of them with a tripel with BG or Endeavour.
