Una sin
In a Spanish bar, a request for una sin, short for una cerveza sin alcohol, raises no eyebrows. It is the order of the driver, of the person with an afternoon of work still to do, and of anyone who simply wants the taste of beer with lunch. Alcohol-free beer has been sold in Spain for decades, and the country has one of the largest markets for it in Europe.
Part of the reason is the way Spaniards drink. Beer is taken with food, often at midday, and often in company. A sociable round does not need to be alcoholic, and a group of friends at a table might include three cañas and one sin without comment.
Making it
There are two methods. One removes the alcohol from a finished beer by heat under vacuum or by membrane filtration. The other stops fermentation early or uses a yeast that makes little alcohol. Early alcohol-free beers were thin and sweet. Modern ones are much closer to the ordinary article, and brewers have worked on hops and malt to restore the body that the missing alcohol provided.
The serving is the same as for any beer: cold, in a small glass, and with something to eat beside it.