Just curious about people's experiences with gruits - beers bittered without hops. It's a historic way of making beer or "ale" or whatever you want to call it, before hops were ubiquitous. I'm a fan of the style. The sort of flavors you get from using, say, meadowsweet or heather, are quite different from hops. It unlocks different possibilities. Probably the easiest gruit to find on the shelf is Midas Touch from Dogfish Head, which highlights saffron, plus fermentables like grape and honey. It serves an approachable entry point to gruits. In my neck of the woods, the local gruits I've been able to track down include Cannibal's Marinade from Schmoz (mugwort, wormwood, heather tips, and perhaps more that I'm forgetting), Vargdricka from Brewery Becker (juniper and bog myrtle), and Peach Gruit from Mountain Town (marsh rosemary, yarrow and bog myrtle). Vargdricka and Peach Gruit remind me more of your average beer than something like Midas Touch, but still with an unmistakable herbal essence that you're just not going to find in your average beer. Though it's been awhile since I've had Cannibal's Marinade, I recall it being absolutely wild tasting, and not in a displeasing way. People seem to either love or hate it. I hesitate to give more specific tasting notes without actually having a glass in hand. To finish this off, let me briefly mention: It's been speculated that gruits can be more intoxicating than hopped beers, owing to a synergistic effect between the herbs and alcohol. I personally think that whole angle is a bit overhyped. At most, I find you're going to get an effect from gruits close to absinthe - a debatable "is this placebo or not?" experience. Now of course if you add magic mushrooms or something similar to your beer, you'll get very intoxicated, but I don't think that was ever a very common thing to do. You won't trip from yarrow or heather.