Looking for any advice on using Quinces in beer (so not ciders or wine)

[scaptal]

Hey there,

So I know many people have made Quince Cider or Quince Wines, but personally I want to try to use the taste of Quince in a more traditional beer.

I'm looking to combine a sweet chocolaty porter with this Quince taste (since Quince and chocolate pair well), however, I'm not quite sure on how I will extract the quince taste yet.
Thus I'm here, hoping some of you might have some advice.

I at least know that I don't want to add the quince to my brewing kettle, as I think that, with temperature, the quince might get mushy and might cause issues with the pump or the heating element.

My current plan is to cook the quince and try to extract the flavour through the cooking water (making sure to save the rest of the quince).
I am however not sure if that will yeald enough flavour, so I will taste it during the brewing and might add the quince mush to the yeasting barrels (in hop socks) if I'm still missing some taste.

This plan is however mostly based on my best guesses and relies a lot on me just "winging it", so if anyone has experience in using Quinces in a similar manner any and all advice would be greatly appreciated

 

[Broken Crow]

While I have no experience with quince brews, on a related note; I do intend to do a Graf for my GF someday. This notion sounds 'close enough' that maybe it'd help to read through the many threads on Graf, starting with the big one:
https://www.homebrewtalk.com/threads/graff-malty-slightly-hopped-cider.117117/
...you could call it "Quaff"

 

[DuncB]

I'd use it in a saison, freeze the fruit then defrost and chop bring to gentle boil. Then add to part fermented beer with pectinase. Jelly made with quince is boiled and retains plenty of aroma and taste.

 

[scaptal]

Eventually I was too busy to really read my own post (sorry for that) but came up with a solution which seemed to have worked reasonably well.

I had already chopped each quince in 8 parts, removed the core from it and froze it (As my brewing date was further away then the shelve stability of my quince).
On the day of brewing I filled a large pot with my quince parts, filled it with water until they where just covered and brought it to a boil.
I let this boil for a good while, I think it must've been at least 30 minutes, but what I noticed was, when I took out a part of the boiled quince it did not have a strong flavour anymore, mostly just a tarty'ish flavour while falling apart physically.

I removed the solid stuffs and put those into a strainer, put on top of a bowl, to collect the leakage fluid.
I kept the cooking water on a boil, to thin it down substantially.

While the water was condensing I worked the solid material to get all the juice I could out of it, and I added this back to the pot.

After a bit of cooking a little film formed on top of the liquid, this was most likely pectinase coming out of solution, so I carefully tried to remove that with a long spoon (you can save it and add some sugar for a pretty nice all natural quince jelly).
Once the liquid had shrunk to ~1/5th the origional size (this is a guestimate btw) I added it to my wort, this was also durning the boiling step, though this was more by coincidence then due to planning (though you want to ofcourse take note of the infection risk).

I have not yet had the time to bottle my beer and drink it cold, but I did have a little taste after fermentation was done, sour quince notes are very much present, and they combined in a fun and interesting way with the other characteristics of the beer.

If its all bottled up and properly tasted I'll try to add another comment with my final taste information, as well as the recipy, in case anyone is interested