Making Non-alcoholic beer

I've just had a friend ask me if I could make him a batch of 'non-alcoholic' beer.  I know...why?  But he doesn't drink alcohol anymore, so I told him I would research it and let him know.  So, basically its making a normal batch of beer, then when the fermentation process is done, heating the beer to 175 to remove the alcohol.  But this makes the beer even more bitter and destroys the aroma and flavor hops.  So, my question is, why not dry hop the batch again to add back some good hop flavors?  Has anyone done this before?  Any help would be appreciated.

that seems to work but remember when you bottle [if you bottle] you'll need some sugar in there as well as to repitch yeast so it'll carb up.

i would suggest seeing if he's ok with low ABV session beer. because it's a LOT easier to make a good 3% beer than to make a good NA.

at 3%, unless he's really pounding them, he can enjoy a few without any concerns about sobriety.