Sounds like a job for some serious google-fu and historical research. I was interested enough to look some up:
In leaner, greener times the generous honey locust supplemented our forefather’s diet in several ways. Scrape up a bit of the pulp and taste it – it’s everything your nose just promised you and more. The hard ripe seeds can be roasted and ground for a coffee substitute, though the flavor reminds me more of bitter chocolate. Come spring and early summer, the new pods and the sweet green seeds within can be sautéed or eaten raw as a vegetable. Most importantly, I am told – though I have not yet been brave enough to try it – that the following recipe yields a palatable beer. With any luck, I’ll be drunkenly typing the results of my experiments to you in the weeks to come.
Honey Locust Beer Recipe
Long black honey locust pods (number depends on how big of a crock or keg is being used).
Ripened persimmons or sliced apples (number same as above)
2 cups of molasses
Break the locust pods into pieces. Place a layer in a keg or crock. Add the persimmons or apples. Cover with boiling water. Add two cups of molasses. Let stand for three for four days before using.
Check out what Hubie posted at the bottom of this page:
Reading through this though, it appears that the honeylocust is being used as a fermentable source and not much more with the flavor coming from the fruit and molasses. Natural fermentation though, so it might get interesting.