I did a test a few months ago to try to remove the alcohol from a beer. Ethanol boils at 174°F, so all you have to do is hold it above that point but below a full boil. I took a gallon of my black lager and just kept it as close to 180°F as possible using the kitchen stove. After about 45 minutes I could no longer smell the alcohol cooking off (if you wanted to, I bet that would be a great way to catch a buzz). According to my hydrometer readings, it went from 5.5% ABV to 2.1%. It was definitely still drinkable, although I think it may have picked up a slightly flat chalky flavor. Obviously, I don't think this would be an option for hoppy styles, but it might be something to investigate.