Celtic beer recipe

Sciencenews has the recipe:

"...At the Celtic site, barley was soaked in the specially constructed ditches until it sprouted, Stika proposes. Grains were then dried by lighting fires at the ends of the ditches, giving the malt a smoky taste and a darkened color. Lactic acid bacteria stimulated by slow drying of soaked grains, a well-known phenomenon, added sourness to the brew.

Unlike modern beers that are flavored with flowers of the hop plant, the Eberdingen-Hochdorf brew probably contained spices such as mugwort, carrot seeds or henbane, in Stika’s opinion..."

Henbane is an herbal sedative/narcotic, related to scopalamine. Witches made a salve with it to fly in the good old days, and alas it is known for it's poisonous properties.

but up to the middle ages some added it to beer to make it more intoxicated:

In the Middle Ages, henbane was widely used in Germany to augment the inebriating qualities of beer. The names of many German towns originate from the word Bilsen–henbane. Later on, the word was transformed to Pilsen to name the famous Pilsen beer. It took many years to prohibit the use of henbane in brewing after numerous cases of poisonings.

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