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Learn to homebrew, I regularly make a 1.8% NEIPA. Tastes fantastic and it's a fun hobby on the weekend.

Out of curiosity, how do you achieve sub 2%? Did you dilute with RO water at packaging time?

I've made a 2.9% English Mild by way of a partigyle brew that resulted in a very low OG. Low enough to make me concerned that the yeast would struggle. Perhaps that worry was unfounded.

Roughly 75% Rye as base malt for the body, then 25% golden naked oats. Mash at 163F (not a typo). Water profile with a lot of Chloride, though I use tap water because my city water is really good. I've tried quite a few yeasts with this setup, but S-04 has given me the best results. 1.023 OG to 1.010 FG. I do a separate BIAB mash + sparge for this because full volume mash would be WAY too watery, it's already pushing it. Though honestly the goal isn't to extract sugars, it's to extract flavours and that sort of gives you a different way to approach your brew day.

The image of struggling yeast is very humorous to me :)

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