Brewers face the challenge of meeting the growing demand for non-alcoholic and low-alcohol beers (NABLAB), while maintaining the distinctive flavour profiles that beer enthusiasts love. Achieving this balance requires overcoming technical barriers in producing NABLAB with sensory qualities comparable to traditional beers. The complexity lies in replicating the full-body taste, aroma, and mouthfeel while addressing potential issues in flavour-, colloidal-, and/or microbiological stability, which are critical for product quality and shelf life. Scientific research plays a pivotal role in understanding and improving NABLAB quality and stability. This includes studying the interactions of ingredients, fermentation processes, and innovative techniques to enhance flavour, reduce undesirable off-flavours, and maintain consistency over time. Advancing knowledge in these areas is essential for the successful application of NABLAB in the brewing industry, enabling brewers to deliver high-quality, appealing options to a growing and diverse consumer base.