"Near beer" or low gravity beers caught my interest, too.
Although my dad is pushing 74 and is diabetic, he's been cleared by his doctor to drink beers like Michelob Light, which is a low calorie, low ABV beer. He knows I brew my own, so to speak, so I got involved with experimenting with highly fermentable, low gravity wort recipes that could be bottle carbed.
Having a respect and liking for German-style beers led me to their lighter types and got me to thinking about how to balance flavors and body without overly compromising the style too much. I'm looking for clarity, low perceived bitterness, and low ABV without losing too much flavor. My next attempt will probably include a portion of rye and slightly higher mash temp to help with the slight lack of body a dry beer experiences, but experimenting is half the fun.