Originally Posted by barrooze
What in the world is that going to taste like?! Did you go into a field and pick as many "herbs" as you could find?
I have no idea, really. I made one before on an IPA base with the same ingredients minus the Stinging Nettle. I didn't sour it, but it picked up some wild yeast from a sprig of culinary rosemary I dry-hopped it with. The mugwort made it tart and citrusy, with the wild yeast adding a nice tart bite on the end. I went overboard with this one and the Stinging Nettle made it far too bitter to enjoy, so I decided to sour and age this one until the bitterness died down.
And yes, I forage wild herbs for my ancient ale recreations, but sadly nettle was out of season when I did this. I ordered the nettle through wildweeds.com