This sounds like it could be really good for next spring/summer. What size primary did you have? Do you think you could just use the same amount of honey in place of the sugar and make this as a mead?
On Deck: Bochet mead, STuD WIPA
Primary: Spiced Apfelwein, Smoked Porter, JQGM, JQGM (peach)
Tertiary: Cranberry Orange Spiced Mead
On Tap: Oaked Rye Whiskey Stout
Bottled: Strawberry Hefe, Milk Stout