Honey is a great adjunct to beer. Very light honey gives a dry champagne
character that is truly profound. It seriously increases fermentation
time, however. I have a batch of 50% Amber Malt 50% honey dry hopped with
Saaz that has been aging for 2.5 years and should be perfect for new
years. Try  Papazian's "The Joy of Homebrewing" for more info.
 
-K