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Abstract Immobilised cells are increasingly being used in bio‐industries and may also have benefits for the brewing industry. The major challenge to applying this technology successfully in breweries is focused on the main fermentation in combination with the secondary fermentation. In particular, the control and fine‐tuning of the flavour profile during the main fermentation require further investigation. In this review, the influence of immobilised cell technology on the production of the flavour‐active compounds (i.e. higher alcohols, esters and vicinal diketones) is discussed. Control strategies that are based on the manipulation of parameters during fermentation such as temperature, feed volume, wort gravity, wort composition and aeration are explained. Finally, bioreactor configurations that may facilitate immobilised cells in performing the primary fermentation are evaluated. Copyright © 2006 Society of Chemical Industry
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