How can I use mountain ash/rowan berry in a beer?

[WSJ]

We have lots of rowan (mountain ash) aka Sorbus aucuparia trees around here so I like to use the berries in my next experimental beer.

Any ideas, what is the best way to go?
I am going to make a small experimental patch and use 10 l of IPA wort.

1) Crushing some in to a juice, heating it to 80C?, cooling and then adding to fermenter.
2) adding berries to the wort at flame out (this is going to be tricky because I need to transfer wort to second pot before that)
3) adding heated juice to wort at flame out - again, I need to transfer the wort but this is probably better than cooling wort and the juice.

Bottom line is, I have no idea what is the best way to go about it and looks like I need your help.

Cheers!

EDIT: To make juice, I need to boil the berries for about 20 min - 1 kg of berries in 0,7 l of water. Usually 500 g of sugar is added to make it sweet.

 

[JKaranka]

Did you do this? Interested

 

[WSJ]

No. I did pick the berries but never got around to make the juice and the beer.
Oktober is only few months away so I'll try again this year.

 

[Thorsten]

Did you do this? Interested

 

[evchenko]

I had one recently at a beer festival, it was great.

http://www.ratebeer.com/beer/quantum-rowanberry-sour/366787/