From the dawn of civilization until the Middle Ages, hops were unknown as a beer component. Instead, herbs and other botanicals were used to flavor the malt beverage--gruit.

People have been enjoying beer without hops way longer than with hops.

Wormwood has long been a fascinating botanical. It's a group of about 180 species, including tarragon. Traditionally used for digestion problems.

It's used to make Absinthe and some Vermouths. Absinthe was popularized by Toulouse-Lautrec and others. Traditional Absinthe is now prohibited from sale in the US, but is still sold in Europe and other parts of the world, due to Thujone, a potentially poisonous oil which excites the central nervous system. No one said it couldn't be used in beer, though. Cheers!