Using herbs from the back forty (sweetfern and mugwort) and locally grown base malt from Appalachian Malting in Portage, PA. No hops are needed for sanitation or bittering. Sweetfern imparts a spruce-lish, camphor type of flavor, and also seems to have strong anti-microbial properties (as does mugwort).
A stout with sloes and juniper berries (both pasteurized in a hop bag with two quarts of drawn-off beer as it is racked into the secondary). I used UK treacle instead of molasses.