<p>Non- or low-alcoholic beers (NLABs) have gained consumer popularity, yet limited data exist on their fluoride concentration and acidity. A convenience sample of 71 commercially available NLABs was sampled from two retail stores in Indianapolis, IN, USA. Fluoride concentration was measured using a fluoride ion-selective electrode, and pH levels were recorded with a calibrated pH meter. Spearman’s rank correlation assessed relationships between fluoride concentration and pH. Beverage styles were categorized into ten types: Amber Ale (<i>n</i> = 2), Golden Ale (<i>n</i> = 2), Golden Lager (<i>n</i> = 18), India Pale Ale (<i>n</i> = 23), Pale Ale (<i>n</i> = 4), sour (<i>n</i> = 5), sparkling hop water (<i>n</i> = 5), stout (<i>n</i> = 2), wheat (<i>n</i> = 5), and others. Fluoride concentrations ranged from 0.09 to 1.01&#xa0;ppm (mean ± SD: 0.43 ± 0.24&#xa0;ppm), with Amber Ales showing the highest mean value and sparkling hop water the lowest. All products had acidic pH values (range: 3.29 to 4.64). No significant correlations were found between fluoride concentration and pH. NLABs showed a wide range of fluoride concentrations and acidic pH values across styles. Future studies should aim to quantify the contribution of NLABs to total fluoride dietary intake and assess their role in erosive tooth wear using risk assessment methodologies.</p>