Hops, valerian, and chamomile to sedate and mint to aid digestion.
experimental beers with a botanical twist
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.
Up until that moment, I’d been intending to make some kind of very standard beer style—an IPA or a porter—and simply substitute yarrow for the usual hops.
My idea was to flavor a summer ale with a mix of common meadow plants, all gathered at the time of brewing, and thereby to try and capture the essence of a midsummer meadow. Much to my own surprise, I seem to have succeeded on the first attempt!