AbstractThis article describes recent advances in immobilized yeast cell technology and the current commercial options practically applicable to the brewing process for rapid fermentation and/or maturation in the production of malt beverages with defined organoleptic/analytical spectra.Research conclusions to date consider adsorption or attachment to preformed and regenerable supports as the most suitable means of immobilizing yeast for large-scale industrial applications. A broader knowledge of yeast physiology is needed to understand multistep biosyntheses and regeneration of co-factors and enzymes under growth-limited conditions. Reactor design is dictated by the type of application, the support chosen, and the desired mass-transfer requirements.The technology of cell immobilization has the advantage of providing a very cost-effective framework for the production of beer and diverse malt beverages. Expect to see an increasingly important impact of this technology on the development of a new process are...