"In no way does this assignment promote the use of alcohol, but rather a deeper understanding of anaerobic respiration." Well said. My 15 year old son must have recently had a similar class and was asking me about yeast fermentation based on my brewing experience. I think one of the interesting biology lessons here regards brewer's yeast's ability to take advantage of both aerobic and anaerobic environments - the first for cell reproduction (thus we aerate our wort to insure a robust yeast population), the second for the metabolism of carbohydrates. This is good science, and should prompt kids to ask questions about the yeast's preferred "natural" (pre-beer/bread) environment. That path should lead to interesting discussions. So, yes, I would certainly support a bio class tour of a local brewery.