We’ve got to go back in time…to brew ancient beer?

The next big trend in craft beer isn’t likely to come from an undiscovered flavor profile, instead brewmasters are looking to the past with the help of molecular archaeologists.

The Guardian recently looked at how ingredients from several thousand years ago — wildflower honey, wormwood, juniper twigs, and bog myrtle — are being considered (and/or currently used) by brewers hoping to push the envelope.