Wouldn't the yeast just eat it all?

“If honey does not add anything, why would a brewery add the most expensive source of sugar they can find to the beer?” Well, for the case of Dundee Honey Brown Lager I assumed they used honey in making that beer for marketing purposes!?!

Below is some ‘marketing’ on Honey Brown Lager:

“Man first brewed with honey more than 2,000 years ago. Back then, fermented honey was proclaimed the drink of kings. We first brewed Original Honey Brown Lager nearly 20 years ago. And we like to think every batch is still fit for a king. In the years since, Honey Brown has been brewed with the same premium barley, hops and pure Manitoba White Clover Honey to produce a great-tasting, medium-bodied lager.

This isn’t your watered-down light beer from college. Nor is it a heavy craft beer. Honey Brown pours right smack dab in the middle. A delicious golden amber color, it’s a beer you can drink throughout the night while staying true to yourself and your evolving palate. Enjoy it with friends. Enjoy it with strangers. It doesn’t matter to us—just enjoy it.

ABV: 4.5%

IBU: 10

Ingredients: Premium barley, hops, water, pure Manitoba White Clover honey”

Cheers!

 

I'm not sure how widely distributed they are, but Honey Run, Chateau Lorane, Blue Dog, and Sky River all make an assortment of different meads and melomels for under $15/bottle. Honestly, given the massive amount of honey (which isn't cheap), and the extended fermentation/aging time required to produce a mead that doesn't taste like fusel alcohol, I think anything under $30/bottle is reasonable. Hell, I would spend $30 on a bottle of Dansk Viking Blod long before I'd spend $30 on a Black Tuesday or most other stupidly over-hyped beers.