Interesting article. I'd be surprised if anyone on here has tried this. Maybe Kaiser
. But since yeast growth rate is reduced by 45% in this calcium alginate envelope, wouldn't you need double the yeast cell count to achieve proper levels for fermentation? Also, the article states that to compare flavor characteristics between encased yeast and regular yeast, they diluted 20-30°Plato beer to represent 12°Plato beer. How did they do that without changing the final gravity and hop bitterness/flavor between samples? (Plus they didn't find any significant flavor difference.)
The high level of FAN found in beer fermented with the alginate-yeast looks like it has positives and negatives and they talk about diacetyl reduction, but just do a diacytel rest and there won't be detectable amounts of diacetyl.
Overall, I'd say it's interesting, but probably more applicable to a commercial brewery who wants to make a high gravity specialty beer (like Sam Adams Utopias) with a yeast that normally couldn't handle it. For a homebrewer, it's probably not cost effective and with little return.