A hopped alcoholic root beer with mostly wild-harvested roots and herbs and a bock-ish grain bill.
AKA sweet flag, Acorus calamus. An Asian native widely naturalized in Europe and North America for its medicinal properties. The rhizomes are incredibly aromatic. “In Europe Acorus calamus was often added to wine, and the root is also one of the possible ingredients of absinthe. It is also used in bitters.” (Wikipedia)
A 1968 study raised some serious safety concerns, though these are disputed. Here’s WebMD: “Calamus is LIKELY UNSAFE when taken by mouth. The FDA prohibits calamus use in food products because three of the four species of calamus found in the world contain a cancer–causing chemical called beta-asarone. However, the amount of beta-asarone can vary widely among species from 0% to 96%, so some products may be safer than others. The most common side effect to calamus is vomiting although fast heart rate and slowed intestinal movements have also been reported.” For what it’s worth, I’ve never experienced any adverse effects from drinking beer with calamus in it.