B. United International Inc. - 13th Century Grut Bier

Earlier still, in 1434, the Statuta Thaberna [1] [2] in Weissensee, Thuringia already restricted beer brewing ingredients to malt, water and hops.

Another factor behind switching from gruit to hops could have been concerns about public health. With stimulating, psychotropic and ultimately poisonous plants such as henbane (Hyoscyamus niger) or even deadly nightshade (Atropa belladona) being used rather routinely in beer brewing, local lords tended to want to edict a workable rule-of-thumb for the spicing of beer, preferably using a single, non-toxic herb which would be easier to monitor than a complex mix. Hops grow freely in most of continental Europe and its innocuousness being relatively clear, it was ideally suited to the task. Hops also have a number of advantages as far as spoil prevention: beer made with hops allegedly last longer than that made with gruit. This no doubt had a large impact on the choice to switch over, although it must be pointed out that other plants commonly used in gruit mixes, for example sage, rosemary or bog myrtle, also have antiseptic properties likely to extend the shelf life of beer.

Product Details:
Type:	Grut Bier
Alc./Vol.:	4.6%
Ingridients:	Bay Leaves, Ginger, Caraway, Anise, Rosemary and Gentian.
Format:	20 * 16.9oz bottles

The Ingridients:

(1) Bay Leaf

Bay leaf (plural bay leaves), Greek Daphni, Romanian Foi de Dafin; is the aromatic leaf of several species of the Laurel family (Lauraceae). Fresh or dried bay leaves are used in cooking for their distinctive flavor and fragrance.

Source: http://en.wikipedia.org/wiki/Laurus_nobilis
Image: http://en.wikipedia.org/wiki/Image:Koeh-086.jpg

(2) Ginger

Ginger (Zingiber officinale) is a perennial plant in the family Zingiberaceae - its rhizome is commonly used as a cooking spice throughout the world. The ginger plant has a long history of cultivation known to originate in China and then spread to India, Southeast Asia, West Africa, and the Caribbean.[2]