Many years ago, I decided to quit drinking. The problem? I think O'Doul's was the only NA beer available.
But, I was an active home brewer at the time who enjoyed making virtually everything. This seemed like problem at first, but it turned into the solution: I decided to start making my own NA beer. Because I was making it, I could make any style I wanted, and not just the stripped-down version of already stripped-down lagers.
The only way I could figure to remove the alcohol was to boil it off. After 2 weeks fermenting in the carboy, I put the fermented beer back in the pot on the stove, and cooked it for a while on low heat. This boiled off the alcohol. At the time, I worked out a formula to figure out how much I was boiling off, compared to how much I calculated the alcohol would have been for that beer recipe.
Then, I would bottle the beer. Surprisingly, there was still carbonation...that forms in the bottle as yeast consumes the sugars. Not as much as it would have been otherwise, but I was happy that I wasn't getting flat beer.
I made mostly stouts and porters this way. The "roasting" effect of cooking off the alcohol from a lager gave the beer an odd taste, whereas there was not detectable impact on the roasted notes in stouts and porters.
I have to do some digging to find it, but I can post NA beer recipes if that's helpful.