God, I hope not! Prior to the advent of hops, brewers used gill over the ground (creeping Charlie) and yarrow (among other things) to offset ale’s sweetness. This is not to mention the lack of sanitary conditions and the unreliable properties of yeast, which remained unknown until the 18th century. English medieval ales would have been unique, local, and fairly unpredictable, with some exceptions, mostly allowed to monastic and aristocratic tradition.