How is reduced alcoholic beer made? How is low/no alcohol beer made? I'm assuming that the beer is made normally and the alcohol is then removed, is it any more than just boiling it off? I've noticed that no/low alcohol beers' taste improved hugely a few years ago, is this due to a new technique?
There are a couple of ways to do that.

The two main "approaches" are to extract the alcohol afterwards or just don't allow the generation of it.

The extracting part can be achieved by filtering and reverse osmosis. Alcohol and water are getting sucked out and the "beer mass" gets re-watered. These steps may affect the taste quit a bit. A few brewers (especially in Germany) have developed a "top secret" technique to brew a alcohol free beer which tastes the same as "normal" beer - but most of these are "top secret".

Latest science experiements revealed a new way of brewing alcohol free beer, by just stopping the fermentation process. This can be done by lowering the temperature of the liquid containers.

Beers brewed with this technique tend to taste more sweet.

Both method have their up and downs so a couple brewers combined both: Less fermentation than usual and extracting the extra bits of alcohol.