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.