Purine is made by yeast; brewer’s yeast makes more than most other strains like bakers and wine making yeasts.
Even within brewing yeast there is a huge range of Purine production. As you would expect lower alcohol beers have lower Purines as the yeast is doing less work. Also beers made with large amounts of unmalted adjunct, particularly rice, and brewed cooler again have lower content.
There appears to be one anomalous exception that being Old Speckled Hen, it’s a reasonably high alcohol, warmish fermented, all malt beer with a bucket of flavour that is low in Purines. It appears to be strain dependant so if you got some of their yeast that might help you head in the right direction.
You would need to do some more research on the strains of yeast available but Wyeast 1469 West Yorkshire might be a good start. I would send off emails to the yeast producers (all that I could find) and ask if they have low Purine producing strains.
Mark
Yank in Oz got there faster, Its mostly about the yeast!