have only been brewing for about two years, but most of my batches have included some honey. adding the honey at the beginning of the boil will drive out most of the "volitiles" in the honey ( flower flavors ), the remaining sugars will fermet out about 75%. if one wants to retain the flower flavors then it is best to add the honey at flame out.
the residual sugars from honey will give the beer a thicker mouth feel. I have also produced three batches of mead so far, two "spiced" batches using lemon zest and hops, those turned out well enough to prompt the second batch. and the other a sparkeling mead, with nothing but honey, water, yeast. the two lemon meads were "sweet" meads, 10.5 lb of honey in a three gallon batch, starting at 1.103 and ending at 1.004, potent stuff, but even though the ending SG was close to water, the mouth feel is much thicker than water.
so, if you want extra kick, and thicker mouth feel, add the honey at the beginning of the boil and drive off the flower flavors, if you want the honey flavors also, add at the end.
fyi, lemon mead, 1/2 oz check saaz, 10 1/2 lb wildflower honey, water for 3 gallons, boil for 45 min, add juice and zest of 5 lemons, cool to pitch, add champaign yeast, after mead begins to clear, rack to clean fermenter, add zest of 5 more lemons, let it go till cleared, bottle and age for as long as you can stand it.
this yields a beverage that is well recieved, the goal was 17% abv liquid lemonheads comes close . slightly "beery" due to the hops, about 5% of the people really dont like it because of that.