Concord grape beer

Anyone ever try using grapes in beer? I didn't see anything posted her about it.
I have a 1 gallon batch of pale ale I did and just so happen to have some Concord grapes available (not enough to do a wind though). Thought I might try racking it on to them after the initial fermentation is done.
Was thinking of only doing a half pound or les as they have a lot of flavor.
Thoughts? Suggestions?

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!

A quick follow up on this... these are the only two beers I can think of that include grapes (in the form of must):

The Bruery's Vitis Series, http://www.thebruery.com/beers/specialcollection.html
The Bruery does not provide a ton of information on the grapes, but it looks like they add them to a year-old sour blonde ale and let it ferment out in stainless steel. It is then transferred to oak and aged for 10 months.

Stone's 10.10.10 Vertical Epic Ale, http://www.stonebrew.com/epic/w101010recipe.htm
Stone added the must when the beer fermented down to 10 Plato, so as to limit the yeast's exposure to simple sugars. The must made up 10% of their volume.

There's a small east coast brewery that I read about recently that does an American wheat on concords, but I don't remember the name. I found it when trying to figure out what to do with the abundance of concords that we have at our house. We just spent about 5 hours cleaning and bagging 45 pounds, which is probably about 25% of the total crop. We will probably be making a concord pyment along with the concord wheat ale.

I know Dogfish Head does a beer/wine hybrid called Noble Rot, but that's with good white wine grapes. As far as I know, concords aren't very good for wine, but who knows, they might blend well with beer.

Noble Rot: http://www.dogfish.com/brews-spirits/the-brews/occasional-rarities/noble-rot.htm

Concord Brewing from Concord, MA (also made the Rapscallion series of beers) had a grape ale back in the day that I really liked (I guess it was a no-brainer with the brewery name and all...). Sadly, IIRC the brewery is no longer around.

http://beeradvocate.com/beer/profile/59/1508

BA listed the brewery as in Lowell, so perhaps they were contract brewing their beers towards the end.