That used to be true but not anymore.I heard that Guinness zero is more expensive to make than the regular Guinness because of how they have to remove the alcohol.
Diagio spent years developing a GM yeast that will ferment the wort but not produce ethanol. Thats why the Guinness tastes like Guinness.
Most of the other good ones have a similar low alcohol fermenting yeast.
Before they has to use Reverse Osmosis to remove the ethanol but it would take all the flavour also so they had to lash in sugar and the like to make it palatable. That's the kind of "soapy" tasting ones you may be used to.