How Can a Homebrewer De-alcoholize Beer?

I love beer, and it is often said that without alcohol, you don't really have a beer.

For medical reasons, after November, I may not be able to have more than a beer a week (I have an undetermined type of arthritis - may be an autoimmune rhematoid type - the suggested prescription drug does not permit more than one beer a week).

My only option then is to make non-alcoholized "near" beers. I have looked online and see that the commercial companies use two different processes for making near beers: 1) a reverse osmosis process and 2) boiling off the alcohol while the beer is in a vacuum. Both these processes do not seem to lend themselves practically (and financially) to a homebrewer.

Any ordinary type of boiling off of the alcohol at normal pressure apparently causes significant changes in the flavor (although there may be ways of adjusting the flavor, for example dry hopping afterwards).

Has anyone attempted and had reasonable success with de-alcoholizing homebrews in the home environment? If so, what process would you recommend?

 

Thanks for the two articles, jmdrpi. It looks like it is possible to make non-alcohol at home without losing too much flavor, other than the hop flavor, most of which will be lost. But dry hopping in the keg might add some of it back.