Consumers are becoming more aware of the benefits of reducing alcohol consumption, which has increased the popularity of non-alcoholic beer (NAB). However, the brewing industry still faces many difficulties in producing NAB with similar physicochemical and sensory characteristics to regular beers. To mitigate these challenges, a multidisciplinary study was conducted to: (1) determine selected quality characteristics of various NABs, (2) compare them with literature data for regular beers, and (3) find out how Polish consumers, especially young people, perceive NAB and what motivates them in their purchasing decisions. Physicochemical quality characteristics of NABs, namely pH (4.3-4.7), bitterness (IBU = 12-77), colour (EBC = 6.4-19.6), total soluble solids (2.8-8.3 °Bx), and vitamin B