Bittering with Bitter Melon?

In China and Okinawa, Japan, bitter melon (goya, karela, nigaori, etc.) is sometimes used in a bittering agent. Anybody have any experience with using bitter melon in brewing?

I have never had it in a brew. But when I lived in Okinawa, I ate that stuff all the time! It even works as a really great garnish for Awamori. Now you got me craving some goya champuru

That's where I came across it too.

I personally have never used any bitter melon as a bitter reagent but I have had it in fermented rice (not sake) beverage while I was in Japan. It is an acquired taste and the bitterness wasn't as bad as the unpalatable nature of its taste is when combined with a high ABV substrate. When it comes to beer I personally have never been a fan of any beers that use a melon reagent or most gourds for that matter. To each his own!

I had been thinking about using tamarind in a beer.