I recently did a radical experiment with kombucha beer. I mashed with 3.5 gallons of kombucha instead of using water on a 2 gallon brew. Otherwise It was brewed like a very low hopped beer. I held the hops down to avoid overpowering the kombucha. The result was not wonderful......... If I do it again, I'll make a very light beer.... This was made with enough CR60 to make it pretty red. I'd probably make a Cream Ale type recipe, or brew with just two row or pilsner. Hops were East Kent Golding. The maltiness of the beer kind of overpowers the sourness of the kombucha. It completely failed to achieve my desired result.
That said, I brewed 5 gallons of kombucha and gave it a ginger secondary, and gave it to a microbrewer friend who has it on tap as a freebie. It's wonderful mixed half and half or so with his APA. Blending after brewing seems to be the best.......... blending at the tap works very well. It allows you to optimize the flavor to your own taste.
It's well worth noting that you do NOT need a scoby to make Kombucha. Start with about 50% active culture commercial like GTs, and 50% sweet tea (1C sugar and 4 bags to the gallon). In a week or so you will be getting a nice sour booch..... give it more time and it will continue to get more and more tart. You will soon have a scoby. The scoby does NOT make kombucha, it is a byproduct of the acetobacter that is almost entirely cellulose. A lady friend of mine makes candy out of the scoby for her grandchildren who love it. She pulls her scoby out and sprinkles it lightly with sugar, cuts it up and dehydrates it. It makes a tart tangy "candy" the kids love.