Haha, this is an awesome project. Uhh... well, there are some traditional alcoholic beverages that are around that level, right? Isn't old kvass (Russian) like that? But I think you want to try something that has flavor from non-malt sources. An Oktoberfest would be a particularly poor choice, for example. A session stout or IPA or saison? Those are three different ways of getting flavor without using a lot of malt--it's darkness, hops, and yeast, respectively. Just spitballing there.
You could also look at recipes for English milds and bitters as a starting point. The English seem to have the best-developed super-low-ABV beer repertoire (though those are more like 2.5-2.8% ABV at lowest, I think?).