Concerns about well-being and personal health, combined with increased demand for solutions to traditional beer consumption, have led to an increase in demand for low-alcohol beer in Europe and the USA. Current low-alcohol beer production methods are often unable to produce a "beer" with a sensory and aromatic profile that comes close to the sensory profile obtained in traditional beers, standing out from the low-alcohol beers currently on the market. For this reason, together with the Super Bock Group, we investigated the production of a low-alcohol beer using S. cerevisiae v. Chevalieri SafBrew™ (LA-01) to carry out continuous fermentation in an airlift reactor. Production of green beer was achieved using LA-01 between 6-18 days of continuous fermentation using an airlift reactor, in which the variation of yeasts inside the reactor and in the green beer produced was monitored, and a high washout of yeasts from the reactor into the green beer was verified. The low-alcohol beer produced showed a variation in ethanol concentration between 6-10 g·L -1 , HPLC analysis showed almost total depletion of glucose and fructose, although high concentrations of maltose remained in the green beer produced (50-80 g·L -1 ). Analysis of the major volatile compounds in the low-alcohol beer produced, carried out using HSGC-FID, showed that the concentration of higher alcohols (51-38 mg·L -1 ), esters (1-8 mg·L -1 ), DMS (0.01-0.17 mg·L -1 ) and acetaldehyde (10-14 mg·L -1 ) were below or close to the minimum human perception threshold. Two immobilization methodologies were tested to reduce the washout of yeast from the reactor. Immobilization on the surface of the BSG was the first form of immobilization studied and tested, and LA-01 proved to be able to adhere to the surface of the BSG. However, the use of BSG was incompatible with the type of reactor used due to the occurrence of fermentation interruptions due to clogging of the reactor. The immobilization of LA-01 in calcium alginate was achieved, demonstrating the yeast's ability to grow inside the matrix, leading to changes in the perimeter and area of the alginate bead and producing gaps in the bead's structure allowing the yeast to exit by gemmulation. The duration of continuous fermentation using yeast immobilized in calcium alginate reached a maximum of 6 days in continuous fermentation. The scale-up of the pilot-scale reactor for continuous fermentation using LA 01 was only shown to affect the concentration of esters (0.8-1.5 mg·L -1 ) present in the green beer produced, showing that the scale-up did not negatively affect the aromatic profile of a beer with a low alcohol content.