Its very possible depending on the yeast used, and how well it fermented out.
I would state the obvious that it will not be a sweet mead though. You could try cold crashing and then racking and back sweetening, but you may also want to stabilize it to keep from fermentation from starting again.
In Primary: Belgium Chimay clones.
In Secondary: Braggot, pale ale, end of the world white.
Conditioning: Mead, Cider, braggot, Belgium Wheat.
On Tap: Clones, Chimay Blue, Red, Porter, malted cider.
Bottles: Far, far, too many to list.