In the days of old where knights were bold and brewers had very little idea about how to make safe good tasting ale, we used to use gruit. Gruit was a blend of botanicals which were added to make the ale taste less rank and slow its destruction by bacteria.
If you are interested there is a web site dedicated to the subject.
According to this web site my gruit isn’t really gruit because it only contains one of the three herbs reported to be traditionally used (Myrica gale, yarrow and marsh rosemary). I would argue that most ale brewers probably used whatever was good locally and weren’t too concerned about writing it all down in case someone publishing a web site about gruit in a few hundred years was interested .
My wort will have an OG of 1080 mashed from 50/50 malted barley and wheat. I’m then going to boil the wort for 2 hours to make sure it’s completely dead before adding the non-gruit gruit at the end of the boil.
I’m fermenting this with a trappist yeast warm with some top pressure.