I’ve also had Ta Henket:
Per the Dogfish Head website, “Working with our archeologist friend Dr. Pat McGovern, this beer was created to incorporate the ancient ingredients and techniques described in Egyptian hieroglyphics. It was brewed to 11.4 Plato with Emmer (an ancient form of wheat) and loaves of hearth baked bread and flavored with dom-palm fruit, chamomile, and zatar. Fermentation was carried out by a native Egyptian saccharomyces yeast strain captured by Sam and Floris during a recent trip to Egypt.”
I don’t know what zatar is but it sounds pretty good judging from the other ingredients.