So, brewing by its definition makes alcohol. People that have attempted it in the past typically start with a low alcohol recipe, and then evaporate off a portion of the alcohol (often in the oven). There's a lot of debate about the efficacy of this method, as well as how much the alcohol-removal process affects flavor (certainly aroma is pretty much ruined). In my personal opinion, I take the same stance as on gluten-free beer: try to make something tasty that wasn't supposed to have alcohol in it. I make mead for my gluten-intolerant friends, and would consider doing a soda or something else for my NA friends.