As we know it, Stevia rebaudiana introduces herbal sweetness in form of calories-free, non-fermentable steviol glycosides. I'm tempted to use it with my beer, but I honestly have no idea where to start. Dark caramel beer would be dangerous, because herbal sweetness might go bad with caramel. So what style could use sweetness that has nothing to do with malty sweetens?
So far my best bets are sweet double AIPA, to match stevia with american hops, and rice beer (3kg malt, 2kg not malted rice) that has very low malty anything, and thus allows hops and spices to really show themselves.