Hops, valerian, and chamomile to sedate and mint to aid digestion.
Pycnanthemum virginianum. Just a strongly flavored wild mint species that I use in lieu of peppermint or spearmint because it grows in our old field. Mint may seem like an odd thing to put in beer, but Russians have been doing it forever (kvass). Like so many aromatic spices and herbs, it goes especially well with heavy, dark beers.