You could always just brew weaker (as in lower abv) drinks with high tolerence yeasts. I live a couple hours away from my LHBS so I will often grab a half dozen packets of champagne yeast for my wines. Its a really high tolerence strain that I've been told can last up to 18% abv but I will use it to make 12-14% abv wines. If the brew has less sugar in it then the yeast will convert it to less alcohol. Then you can backsweeten for taste and pasturize!