Belgian junior high and high schools organize different field trips for a week at a time, often combined with sports. For example: ski-week where skiing is the main activity and lessons are focussed on history, forest-week where exploring nature is the goal in combination with geography lessons, and water-week, where all kinds of water sports are combined with the regular classes emphasizing everything water related.

Since water is the main ingredient of beer, the teachers take the entire class to the brewery. The chemistry teacher shows and does all kinds of tests with water, and stresses the importance of potable water and its different ingredients. The economy teacher goes through the different aspects of operating a brewery, and the science teacher takes the pupils on a taste-adventure. Different beers are poured but can not be consumed immediately. Color has to be defined, the density of the head measured and commented on, the carbonation is discussed, and the aroma’s must be identified. Finally the beer can be tasted, and as with the aromas, the different senses are discussed in terms the children understand.
Bitterness? What kind of bitterness? More like strong coffee, or like soda water, or like Belgian endives? Same with sweetness, sourness, etc. The duration of the dominant taste lingering in the mouth is measured.
The feeling, if any, of tipsiness is discussed in-group.

Isn’t that the ideal way to teach your children how to appreciate good alcoholic beverages?