To understand the radical change that is involved in the shift from gruit to the hopped beer we now drink, it is important keep in mind the properties of gruit ale: it is highly intoxicating - narcotic, aphrodisiacal, and psychotropic when consumed in sufficient quantity. The hopped ale that took its place is quite different. Its effects are sedating and anaphrodesiacal. In other words it puts the drinker to sleep and dulls sexual desire. Hops is extremely high in estrogenic and soporific compounds. The phytoestrogens make it great for women in menopause but never good for men. (In fact there is a well-known condition among inn keepers and brewers in England called "brewer's droop.")
When Hops began to be suggested for use as a primary additive in ale, the opposition was tremendous. Those who held a monopoly on gruit production in Germany (the Catholic Church) and on pure ale in England fought hop introduction through the legislatures, proclamations of the royalty, writings of the day's medical practitioners, and through church edict. Hops, until this time, was merely one of the plants used all along in the production of beer - the earliest mention of its use probably being in Hildegard of Bingen's (1098-1179) Physica, though she insisted that other than its preservative qualities "It is not much use for a human being, since it causes his melancholy to increase, gives him a sad mind, and makes his intestines heavy."
Perhaps the organizers ought to promote craft beer next year with another style of ale the macros don't produce: the historical gruit.
(And thanks to Motifake.com where I "lifted" the artwork from their Demotivational poster.)