Christian Mumme's Braunschweiger, 1492

While Columbus was discovering America, Christian Mumme was developing a heavy, deep brown beer in Braunschweig, Germany. The beer was so strong the "Maenner davon umfielen" - Men would fall over after drinking it. In 1492 Braunschweiger Mumme was introduced to the market. The high alcohol and sugar content made Mumme an excellent staple for long sea voyages. It became a great export success in the 16th and 17th centuries. However, as tastes changed during the 18th century, the Mumme morphed into a alcohol free malt beverage - some call it the first "Energy Drink". In the final days of the beer style, it could only be found in health stores and pharmacies. There is a lot of technology and chemistry behind this old brewmasters recipe. Many of the principles Christian Mumme used were part of the brewmaster's art at the time. Today, many of those "tricks of the trade" are accepted as standard applied brewing science and technology. Here is Christian's recipe:

Christian Mumme's Braunschweiger
In order to make a barrel containing 63 stubchen, the water for the brew must be boiled to 66% of its original volume. After that step is completed according to the art of the day, add seven scheffel (20 liters) of ground wheat malt, one scheffel of ground barley malt, and one scheffel of field beans. Then brew as usual. When the wort is fassed, the vat must not be filled to full at the start. Now, when the wort begins to work, add to it:

3 pounds of the inner bark of the blue spruce tree
3 pounds of the buds from the blue spruce tree
1 pound of buds from the birch tree
3 hands full of dried karbo-denedictine weed.
2 hands full of sunflower seeds
1 hand full each of the following: Bibernell, benthonic, marjoram, Benedictine spice, pollen, juniper berries, and thyme.
3 oz. pulverized cardomen
1 oz. of crushed bay leaves

Add all of the above to the vat so that the liquor moistens the spices. Next keep the fluid from rising above the spices and fill the vat to the top. When the vat is filled, add 10 freshly laid eggs, the shells neither cracked nor broken. Seal the vat tightly. After the beer is aged for two years, the brew can be tapped. If the "mummy" stays on top of the brew, the taste is better.
Before fassing the beer, add six hands full each of black burgundy and parsley.
To that, add six hands full of freshly ground horseradish. I have personally noticed that the horseradish makes a fresher drinkable Mumme than if it were left out.

Credits: 
Recipe translated from an old brew masters notes, Technical Library, TU Munich, Freising, Weihenstephan, Germany