With a small percentage of wheat and rye, along with a touch of smoked malt, the grain bill is unique and muddled. Ancient brewers would not have access to 100% barley, and could not fire-malt their grain without leaving a touch of smoke. The result is a hearty ale with significant dimension.  The final gruit mixture is made of heather tips, yarrow root, juniper berries and myrtle, resulting in a complex herbal bouquet and a lingering, light bitterness.