This should probably go in the hop shortage sticky.
1: Hops have a finite amount of AA. I'm not sure what you mean by "maximize", though. If you first wort hop, you'll probably get the most efficiency with regards to bitterness. But past that...you'll only get what they have to give. You can't get blood from a turnip, my paw always used to say.
2: If you're concerned about it, just make a light ale with very few specialty grains. That relatively blank slate will bring the hop flavor to the front. You can also dry-hop a beer and use the "spent" hops to bitter another batch, since the bittering acids will still be present...but you need to do more research on what this means for your AA%.
3: Beer by definition has hops in it. You can try apfelwein, cider, mead, wine, etc. though.