It depends what you consider low alcohol tolerance? To get less attenuation you just need to get a low attenuating yeast like WLP002 and use a high temp short duration mash. Just because a yeast is a low attenuator like 002 doesn't mean it has a low alcohol tolerance (5-10% alcohol tolerance with 63-73% attenuation) (I have taken it easily to 8%ABV) .
I'm not sure any commercial yeast supplier or brewer would waste time on a yeast with less than 7% alcohol tolerance.