It didn't come near as sweet as I had expected. In fact, it's a little on the tart side. Seems some of the character of the lemon balm did make it past the malt, giving a flavor that's not unlike a strong wheat beer. I think there might be a hint of yeast bite since I managed to leave the brew in primary for far too long after fermentation had ended. All told, though, it's interesting, drinkable, and may even appeal to lovers of the standard hops/barley/yeast/water mix once it's conditioned.

As for the anti-depressant properties of the herb? Time will tell if that carries over. For what it's worth, I'm not depressed now. ^_^