I have read about gruits (beers made with no hops, using other herbs in their stead). Apparently, this was a commonly used technique before hops became so prevalent. Mugwort seems to be one of the most common herbs used in gruits.
How does mugwort differ from hops, in terms of usage (how much to add, and when) and in the final product (taste, head retention, shelf life, etc).
Have you used any other herbs? How do they compare to hops?