You can brew a regular beer, then boil off the alcohol. I know there is a temp under 212 that you can hold at to evaporate the alcohol, but I'm not sure what it is. After evaporating the alcohol, the yeast will be dead, so add a bit of yeast with the priming sugar and bottle it. The beer will bottle condition normally, and leave you with a minimal alcohol content. A higher hopping rate, or use of a lot of dark grains will help on the storage stability since there will be no alcohol to help preserve it.