A hopped alcoholic root beer with mostly wild-harvested roots and herbs and a bock-ish grain bill.
Angelica archangelica. A native of Europe, Greenland, and western Siberia. The roots are what I’ve used, but the stems are edible as well. The Wikipedia entry notes that “It is used to flavour liqueurs or aquavits, (e.g., Chartreuse, Bénédictine, Vermouth, and Dubonnet) … Angelica is unique amongst the Umbelliferae for its pervading aromatic odour, a pleasant perfume entirely different from fennel, parsley, anise, caraway, or chervil. It has been compared to musk and to juniper. Even the roots are fragrant, and form one of the principal aromatics of European botanical origin.”