"Whoa! Let's hope there's no DEET in that," says Phil Cutti, brewmaster at Headlands Brewing, biting into a paper-thin seed pod with overwhelming notes of bug spray. Scratch that plant off the list. Our group of nine is eating and smelling its way along a forested path to the top of San Francisco's Mt. Sutro, searching for something cool to use in a to-be-determined experimental Headlands beer. As we try everything from minty-sweet hummingbird sage to little tannic dust balls that look misleadingly like blueberries, I keep a close eye on Cutti, trying to figure out where he's going with...