After class we were invited to try beer that was brewed by another class. It tasted decent for beer. They had quite the collection of different beers. Chef Name Unknown explained that the varying spectrum of beer colors was due to how long the barley had been heated. The principle of coloration was similar to caramelization of roux (flour + fat).
I also learned how to "sample" spirits. Because of the obscenely high alcohol content in spirits, you don't really take sips or shots, otherwise by the time you were finished sampling, you would be wasted. The proper way is to take a coffee stirrer straw, dispense a drop into your palm and rub your two hands together and take a big ole whiff. I would imagine it is very similar to smelling perfume.