Immobilized yeast systems for secondary fermantation are well known since the work done by E. Pajunen and J. Kronlöv. Industrial scale applications are in production in different breweries all over the world. Major disadvantage of this application are the high costs for the carrier material. We developed a new carrier material which overcomes with the financial limitations with at least the same or better properties as materials which are available on the market. The poster will show analytical results like yeast loading in comparison to available materials and results based on analysis of the produced beer. We combined this new material with a new design of the process of secondary fermantation of beer to avoid the long heat treatment of the green beer. This long heat treatment in the old scheme is necessary to convert 2 - acetolactat to acetoin or diacetyl. Together with CAVIS we developed a system which can work without this long heat treatment. Main principle in the plant scheme is based on the known plant layout for immobilized yeast systems for continuous beer maturation. After removal of yeast with a centrifuge the yeast free green beer will pass an reactor instead of a heat exchanger. This reactor is filled with so-called Multi-Layer-Capsules (MLC®) containing alpha-acetolactat-decarboxalase. Major advantage of this capsules is that the enzymes have a very high activity compared to for example on glas immobilized enzymes. These in native state immolilized enzymes are not able to pass the membrane - no enzyme will be present in beer - one of the major requirements for the "German Purity Law" -. Due to this special encapsulating technique this enzymes are stable on a high activity level for a long time. The immobilized alpha-acetolactat-decarboxalase will convert 2-acetolactate into acetoin. Therefore no thermal decomposition is necessary and therefore no thermal treatment of the green beer has to be done. Tasting tests have shown that this "converted" green beer has the same quality than the original green beer. This is different to the heat treatment process where a markable change of beer taste is obvious. After enzymatic conversion of 2-acetolactate the green beer will pass a second fermenter where the the removal of the green beer flavor will take place. In this fermenter the new carrier material is placed which immobilizes yeast for maturation. The duration of the process is not different to the "old" process layout. It takes about 10 minutes for conversion of 2-acetlactate to acetoin in the first reactor and about 2 - 3 hours for the maturation process in the second fermenter. A pilot plant has been built up, the resulting beers show a very high quality. This plant layout offers the opportunity first to produce beer with "cold" temperatures within 5 - 6 days and second the use of this novel carrier material offers the first time a cost effective industrial scale secondary fermantation plant.