So I think I figured out how to make that "beer." When you brew kombucha, you have an aerobic and anaerobic fermentation, these two are done by the bacteria and yeast.
Because you need one to balance the other, it is important to allow KB to ferment like it was designed, however, after you reach a good KB tea, you can put it in a secondary with more sugar and some Champagne yeast to get the alcohol up.
I know this sounds like you would just make stronger KB, but that's not the case. Remember I was talking about aerobic and anaerobic fermentation? Well, yeast uses anaerobic, which means it doesn't need air, unlike the bacteria. So, when the KB is put into secondary with the added ingredients, put a rubber stopped and a bubbler on the bottle (or any device or process that you use to keep air out and allow CO2 out). By doing this you inhibit the bacteria from continuous growth by cutting the air off and creating CO2.
After the bubbling has started to stop (1 bubble every 30 sec) start tasting your KB BEER! If you let it go too long it will dry out. Once you get a taste you like, you can rack it again or just throw it in the fridge and cold shock it.
DISCLAIMER: this is just my understanding of both processes, and how I can combine the two to get what I want. I have yet to try it...but I do have a batch ready to come out and I'll be testing it.
*Filtered KB, I think, will be best for the secondary, it might want to over bubble with the floaties...idk, maybe more appealing also.