more on spiced beer

The use of herbs instead of hops could be durable, judging from what happened in the countryside throughout Northern Europe and especially in England in the fifteenth and sixteenth centuries. There ale, that is beer made in the old way without hops, remained popular especially for women and older drinkers and also for certain times of the year. Lambswool was Christmas ale made with roasted apples, nutmegs, ginger and sugar. It got its unique name from the froth that floated to the surface. Other additives used to spice the ale included eggs and toast. ( Read more... )

Richard W. Unger, Beer in the Middle Ages and Renaissance (Philadelphia: U Penn, 2004)

I'm pretty sure that lambswool is actually a post-processed drink like a posset or caudle made with ale, with the egg, apple, etc. added afterward. Also, there's an interesting note on the 'beer belly' - Boorde claimed that beer made men fat and inflated the stomach! Just as well that the idea of using wormwood as an alternative to hops never caught on-- as a nervine it's a bit strong for such consumption.

Beer in Poland, etc.

( way too long and too many quotes for the not brewing non-Slavs )

Briefly noted

"The Project Gutenberg EBook of Manners, Custom and Dress During the Middle
Ages and During the Renaissance Period, by Paul Lacroix"
Like most other texts written during the 1800s, it is useless for the conclusions it draws, but for the tid-bits of verifiable factoids and quotations that it includes it is handy:
http://www.gutenberg.org/dirs/1/0/9/4/10940/10940-h/10940-h.htm