The sugar in honey is pretty much 100% fermentable, unlike beer. That means unless you stun, remove, or kill the yeast it will keep going until all the sugar is gone. That's why you can't bottle condition a mead or cider unless it is fully dry - the yeast won't stop as long as there's sugar to eat. Most ale yeasts will go to 12% abv or higher before they kill themselves off. And if they're dead the yeast won't be much help in bottle carbonation, anyways.
B Nektar uses hops in their Dwarven Invasion session mead. To be honest, its my least favorite of their session meads. I get a raw, herbal bitterness that I find unpleasant from dry hops in things like cider or mead, where there's dry hops without boiled hops. Sort of like sucking on a hop pellet (harsh) versus drinking an IPA (pleasant). I know others love it, so I'd say try it out in a small batch yourself and make your own decision.