I've done some research on wines and beers of Ancient Egypt and I've decided I want to try and brew a beer based on the ingredients that would have been available at the time. I don't want to make a Midas Touch (even though it's delicious) clone or any of that nonsense, but grapes are not out of the question as an addition.
I've found a few things that I was going to run with in my recipe, but I have a question about bittering and flavoring. It would seem that Ancient Egyptians didn't have access to hops, or didn't use them in their fermented beverages, but they did have things like Sage, Coriander, Rosemary and Juniper.
Have any of you used any of these ingredients (Sage, Coriander, Rosemary, Juniper) specifically for bittering and/or flavoring your beer? Do the quantities translate to the same quantity of hops?
If it helps, I'm planning on doing a small batch to start (probably 1 gallon). I'll continue to adjust and make changes with 1 gallon batches and upscale when I get something I like.
I'd be more than happy to share the recipe when I'm done with it.