Not beer but, I did a ultra low sugar kombucha experiment. Oolong tea steeped for 45 minutes at 190*f, I added 2.5oz of sugar and yeast nutrients for the last 5 minutes. I topped the steep off with water to get to 2 gallons. I then pitched the MTF Blend, Saison Yeast, my Brett Blend, and the bottom 1/4 of a GT Dave’s Original bottle. Fermented for 7 days, Kegged and on gas for 3.
The result is a super easy to drink kombucha that is low on acidity and has a very peachy taste to it. I used low enough sugar that even without aceto it would be < .5% ABV. I would like to rebrew this with higher quality tea. This drink is basically no sugar and around 20 calories per pint.