There have been quite a few other herbs that have been used in Brewing before. Iyy is one from circa 1st millenium, the one that is used in abstinenth has been another.

I have a lot of yarrow growing wild, I think that might even be good. Burdock root has an interesting taste. I am not so delicate that I cannot experiment and not enjoy something that is less than it would be if hops.

[–] alzymologist@sopuli.xyz 2 points 1 week ago (2 children)

I dropped some artemisia into meed and after a year oh the smell is otherworldly. I'm waiting for bottling day eagerly.

[–] Cassanderer@thelemmy.club 1 points 1 week ago (1 children)

Really? How would you describe the smell otherwise than out worldly? In a good or interesting way at all?

I know when I put burdock root in a ferment which was not barley-based but maple syrup, it had a really good and interesting complex test, maybe not best for maple syrup wine, I know it is pickled in other places of the world like Japan

[–] alzymologist@sopuli.xyz 2 points 1 week ago

It's something similar to smell of tarragon infused water, but more complex and powerful. But without tasting I can't really comprehend it.