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Depends on the era, go back a thousand years, it was very common for your alewife to ferment a beer for only a couple of days.

Actually it tastes pretty nice, like that citrusy beer that brew dog made. I didn't use hops cause back in traditional gruit, they didn't make it with hops, I wanted to try it the old traditional method and this is what I got. A tea spoon of honey cut right through the vinegary note.

I used Youngs ale yeast, I just got barley from a local farm, malted it for 5 days and steeped it in what i suppose was 70'c of water for an hour, boiled the wart with the herbs and spices and honey for an hour transfered to the clean fermentation jar, mixed the yeast in a pint of warm water...

So I made my firsr ever batch of gruit, using malted barley, mugwort, junniper berry, cinamon and honey, and fermented it for 2 days (wanted to do it early medieval style) What i got was a cloudy, pale yellowy liquid that smells like gone off fruit and candy with a sour citrusy, fruity taste...