I have about 12 pounds of pink grapes (for lack of a better name) that I got from the farmers market for about $1 a pound (I probably ate about a pound of them so far). I cleaned them and stuck them in the freezer last night. I'm planning on defrosting, smashing them up, and racking a 5 gallon batch of Brettanomyces-fermented Pale Ale on top of them. This beer is low on the bitterness, so hopefully the beer will be able to handle the tanins from the grape skins. (I dont have experience with this, so hopefully everything I've done/planned/said so far makes sense.)
No suggestions from me, yet, because I haven't been able to try this out. My thoughts are that this is a good idea - a worthy experiment. Let me know how your experiment goes!