Not everyone racks on to more honey.
Not everyone stirs after fermentation starts.
Not everyone tops off, racks on to raises or other fruit, or adds herbs and spices.
You're making a few too many generalizations.
There are many styles of beer (stout, pale ale, witbier, etc) and there are many styles of mead (metheglin, melomel, pyment, etc).
Spend more time reading and you'll see there's as much variation in beer making as mead making as wine making.
Ask a dozen brewers how do to a process and you'll get 15 answers, and they'll probably all work fine.
Primary: English Mild
On tap: Pale Ale, Lancelot's Wheat, English Brown Ale, Steam Beer, HoovNuts IPA
Bottled: MOAM, Braggot, Raspberry Melomel, Merlot, Apfelwein, Pyment, Sweet mead, Cabernet
Gal in 2009: 27, Gal in 2010: 34, Gal in 2011: 13, Gal in 2012: 10