Try checking out Morebeer.com

I've been brewing for several years. The class I am teaching is for ultra beginners and meets once a week for 4 weeks. I hook them in by making a Guinness-like stout the first class. Because time is an issue, I have to use malt extracts for the beers. I talk about the process, the ingredients, the history and styles. I have them vote on a beer style, and we make it during one of the sessions.

I still can't believe they pay me to do this.

hi fairylite,
you are very thoughtful - what a wonderful gift!
i do have a piece of advice:

while homebrewing is not hard, there are lots of little things that one will learn over time that all can add up to better and better beer. at first, with a new brewer, you might want to start with a less complex style. part of improving on one's brewing ability is detecting minor defects, recognizing what their cause is, and making adjustments to the basic procedure to hopefully reduce the minor defects in the future. being able to compare the various batches is a good thing, helping point out where the improvements worked. while pumpkin spice beer would be really appealing to some folks, the 'extra' flavors and even textures in that beer would make it harder to identify minor defects, and more difficult to compare with other beers to see if technique changes had the desired effect. if the beer styles were more straightforward, minor defects will be easier to detect, and improvements faster to achieve.

now don't get me wrong, it is easy to get pretty good beer the first time, and those minor improvements can come fast. it could only be a few batches before his techniques are refined enough to be calling it really good beer. then as he begins to try the more exotic styles, the results should be even more satisfying.

i'd recommend starting with a style that doesn't add any significant 'extra flavors' - like from fruit, veggies, herbs, spices, microorganisms (like belgian styles), or even hefeweizen (loaded with flavorful yeast). also, a proper lager style (bottom fermenting cool-tolerant yeast) will generally need a cool environment for most of the (longer) fermentation. cooler than a basement, often in a modified refrigerator. this leaves the other basic type, ale (top fermenting warm tolerant yeast). they can be pale ale, amber ale, stout, and bunches of others. i think if you stick to one of those at first you'll both be happier.

but hey, most brewers jump in head first - it's a big pool and we're all having a blast. glad you're here!
rix