That sounds interesting. I attempted to make DFH's Raison D'etre and flamed the raisins in a cast iron pan (ala Lost Abbey) to caramelize the raisins a bit. The raisins were pureed with a but of beer and added to the fermenter. I liked the taste.
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Mike Tonsmeire and the Modern Times team presented on coffee and beer at the last NHC. The audio and PPT are online here. They suggest whole beans @ 2-5 oz / 5 gallons for 24-48 hours right before packaging.
I tried this on a small scale by adding a couple grams of whole beans directly to a bottle of Boulevard's - The Sixth Glass, recapping, and storing for 24 hours. It was delicious. I'm also thinking of making a mild with some coffee added just before kegging.