There's no doubt that in the days of Robin Hood (or more appropriately within legend, Friar Tuck?) both mead and ale were highly prized. Changes wrought by the 20th century (and a certain pressure to define beverages and thus restrict choices) saw some customs wane.
The pub traditions of lightly primed ales, of shandy, of raspberry syrup added to a dark pint, etc. all continued to show a certain consumer desire for the option of a touch of sweetness.
This "honey brown ale" style holds with the above mentioned traditions and provides a touch of sweetness surrounded by the malty complexity of a finely brewed ale.
Honey brown ales should have a good rich malty base, a nice hop bitter and the honey can range from being mild to dominant.
This particular honey brown demands a fine light honey, providing sweetness without a heavy honey aroma so that the great hop characters can shine through.
