Heating it up to 180 degrees and holding for 15 minutes is one method I have heard of. The reason heating sucks for flavor is that you start to oxidize alls kinds of compounds and accelerate the aging process. Fermented beer is completely different checmically from wort other than the obvious sugar and alcohol change.

Using a still won't work as well as you might think (ok, I haven't done it but here's my logic .....)

1. Ethanol boils off at 172F as a mixture of 96% ethanol/4% water (an azeotrope)
2. Depending on the height of the column, the liquid in the pot likely reaches a significantly higher temperature so that the vapor at the top of the column is 172F
3. It's going to take a while to get all of the alcohol out of the pot so the remaining beer is undergoing heat stress this entire time
4. I don't know what temp the aromatic oils evaporate or if they decompose in the heat, but they'll likely be gone. Can probably add a bunch back by dry hopping the resulting beer, but without alcohol much of the antibacterial protection is lost and you risk contamination

I was thinking a vaccuum pump on a pressure cooker might work ....... my pressure cooker is aluminum so I don't know what taste effect that will have if I just put the beer straight in there. Maybe in bottle or pot inside the cooker.

So buy a penis pump from Bad Rock's wife (if she doesn't sell them, Adam and Eve probably does), and hook it up to your pressure cooker and pump away.