Biocatalysts, in an immobilised form, have been used in a wide variety of biotechnological areas. The use of immobilisation technology has begun to gain acceptance in the brewing industry, in recent times. The objective of this study was to reduce the carbohydrate content in beer using yeast, co-immobilised with amyloglucosidase, in a continuous system. To achieve this objective, amyloglucosidase was co-crosslinked with albumin and gluteraldehyde and entrapped, together with yeast cells, in calcium alginate beads. The ability of the beads to reduce the carbohydrate content of the beer was studied in a fluidised bed bioreactor. To assess the efficiency of the process, the alcohol content, extract content, colour, haze, free amino nitrogen, and total nitrogen of the low carbohydrate beer was determined and compared to those of the original beer. The amyloglucosidase activity was evaluated in the beads, as well as in the low carbohydrate beer. In the batch system only 5% loss of enzyme activity was observed over a period of 400 hours. No significant loss of activity was observed in the continuous system over a 2 month period. In a repeated batch system the apparent attenuation increased from 74 to 106% as the alcohol content increased from 4 to 6.9% in a period of 4 h. In the continuous system a dilution rate of 1.13 hectolitres per hour was achieved, the apparent attenuation increased from 74 to 104% and the alcohol content increased from 4 to 5.7%. In conclusion, this study demonstrates that yeast co-immobilised with amyloglucosidase could be efficiently applied to reduce the carbohydrate content of beer in a continuous process using a multi-stage fluidised bed bioreactor.