In response to the increasing consumer demand for more diversity in high-quality non- and low-alcohol beers, this project explores the potential of combining non-Saccharomyces yeasts with alternative raw materials. To achieve this, commercially available alternative yeasts are compared to one another. Moreover, it is investigated which raw materials are most suitable to combine with these yeasts, which brewing and fermentation parameters to use, which flavour profile is obtained and what the stability of these innovative beers is. The overall goal is to provide the brewer with knowledge with which a qualitative, characteristic non- or low-alcohol beer can be developed.