I have never done that, but I base my answer on information about acetobacter on Wikipedia.
The growth of Acetobacter in wine can be suppressed through effective sanitation, by complete exclusion of air from wine in storage, and by the use of moderate amounts of sulfur dioxide in the wine as a preservative.
I suppose it can be done, taking the appropriate precautions:
- Acetobacter need air to grow, so I would add the vinegar just before bottling to minimize the exposition to air. Fill the bottles well, leave minimal air inside (about 3/4 of an inch).
- Boiling the vinegar is important, 10 minutes seems the safest.
- Adding sulfites would affect the taste of beer, I don't think I would add any (or just a little?).
Edit: I want to add that I would test it first at a small scale, in case it goes wrong, I wouldn't want a whole batch to get spoiled.
Information about boiling to kill bacteria
Acetobacter on wikipedia
Bottle filling by J. Palmer