Before this time, a bitter plant, called "ale-hoof," and others, were used in brewing.
1853, Notes and Queries:
“The women of our northern parts" (says John Gerard), “especially about Wales or Cheshire, do tunne the herbe Ale-hoof into their ale. . . being tunned up in ale and drunke, it also purgeth the head from rhumaticke humours flowing from the brain."
1888, W. T. Marchant, In Praise of Ale: Or, Songs, Ballads, Epigrams, & Anecdotes Relating to Beer, Malt, and Hops:
From this it would appear that hops were not only known but cultivated at that early date, the probability being that the plant is indigenous to this country, and in common with ale-hoof or ground ivy, has been used from very ancient times as a bitter condiment for beer, one important fact being that the English hope has from a remote period been considered superior to those grown in any other country.
1992, Alma R. Hutchens, A handbook of native American healing herbs, page 1:
A decoction of ale hoof and a good wine taken over a period of time will ease sciatica, hip gout, or arthritic hands and knees.
