Beverages companies aim at developing innovations and improvements on industrial processes without negatively affecting the quality of the final product. The use of encapsulated yeasts comes as an alternative to the fermentation process found on alcoholic beverages’ production. The present study aimed at producing encapsulated yeasts and to evaluate their potential in the preparation of Pilsen type beer, comparing it with the use of free yeasts. The beer was prepared with Argentinean and German Pilsen malts, employing both dehydrated and liquid yeasts, dehydrated Saccharomyces cerevisiae FERMENTIS US-05 and TeckBrew 07 English Ale. Sodium alginate and saline solution with bivalent ions were used for encapsulation. The fermentation process of different yeasts has been evaluated under four treatments: active dry yeast (ADY), encapsulated active dry yeast (EADY), liquid yeast (LY), and encapsulated liquid yeast (ELY). During alcoholic fermentation physicochemical (density, pH, total soluble solids, alcoholic contents) and microbiological (mould and yeast counting) parameters were evaluated. The pH values results did not present any significant differences (p>0.05) among the parameters, whereas density, total soluble solids, and alcoholic contents presented some variations (p<0.05). The ADY treatment presented more efficiency on the conversion of sugars into ethanol with greater build-up than the others. The treatments with free and encapsulated liquid yeasts did not present sufficient results. Microbial growth on the second day of fermentation surpassed 7 log UFC.g-1 for the EADY treatment and fermentation was concluded after 5 days, since the microorganism reached the exponential phase rapidly, avoiding unwanted contamination caused by the adaptation phase. The final products obtained utilizing encapsulated yeasts presented greater visual appearance, a demonstration that the technique could be useful and promising on improving efficiency on biotechnological processes, reducing production costs by the reuse of yeast and the reduction of final processing on beer preparation.