I’ve never found ground ivy to be anywhere near as bitter as the books say, but it could be the wild stuff I use tastes different from British or cultivated varieties.
experimental beers with a botanical twist
Glechoma hederacea, A.K.A. gill-over-the-ground, or—especially in old brewing recipes—alehoof. Despite its reputation as a reliable hop substitute of age-old use, I’ve never been terribly impressed by it. Perhaps the strain that’s naturalized in the U.S. just isn’t very potent.