I would drink a lot more beer if it didn't contain alcohol.
How much of the flavor of beer is determined in the fermentation process?
Is it possible to produce great tasting ales with no alcohol?
If you use a non-heating method like the reverse osmosis method described at http://www.chow.com/food-news/53912/how-are-nonalcoholic-beer-and-wine-made/ I would say all of the flavor elements (other than ethanol) would be preserved. I have not ever had a nonalcoholic beer, thusly I do not know if this is the case. I would suggest trying nonalcoholic beers and seeing for yourself.
According to Principles of Brewing Science by George Fix, S. ludwigii is used in the production of non-alcoholic beers. I don't have the book in front of me but as best I can recall, the species is capable of converting sugars but does not produce ethanol. Likewise, it does not produce esters and other "beer-like" flavor compounds, limiting what a brewer can do across the flavor spectrum. Contacting Wyeast and White Labs would be the best bet in hopes of finding the strain.
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