I'm with Tom in saying I've only used it in mead. It's a strong flavored honey. In mead, it definitely needs aging time. Not sure how much you'd want to use in a beer, maybe 1-2 lbs at the end of the boil. Or rack on top of it mixed in with some boiled and cooled water in the secondary (this might actually be best as adding it to the kettle will just be adding more highly fermentable sugars).