For thousands of years, until roughly five centuries ago, man used to brew with whatever grain grew best where he lived, and as barley was recognized in many parts of the world a the preferable choice, it wasn't always available or affordable and other grains were added to the grain bill. Most grains are from the Poaceae family (Gramineae) and include rye (Secale cereale), wheat (Triticum spp.), oat (Avena sativa) and others. In modern times, however, most of these have largely fallen out of favor.

In essence, gruit is believed to be a mixture of three mild to moderatly narcotic herbs:

• Yarrow (Achillea millefolium),
• Sweet gale (Myrica gale),
• Wild rosemary (Ledum palustre).

But for centuries brewers have used more than 64 plants in their beer recipes. Of these:

• 50 % are aromatic,
• 38 % are bittering,
• 53 % are antiseptics,
• 47 % are medicinal or believed to have magical virtues.

Perhaps what has made Hops so popular with brewers is that it covers all bases, being aromatic, bittering, antiseptic and medicinal. Other than Hops, only four plants would by themselves qualify in fulfilling all 4 functions :

• Angelica,
• Absinthe wormwood,
• Juniper (berries),
• Oregano.

Their origins are essentially European. The Asian plants which arrived in 11th century Europe became widespread by the 16th century, in reduced proportions however. After the 16th century, American plants such as sassafras (aromatic and antiseptic) also made their way into beer recipes.