Maltodextrin

Maltodextrin is an additive commonly used by amateur and professional brewers to improve the texture and mouthfeel of their beers. Derived from starch, it is composed of non-fermentable carbohydrates that dissolve easily in the wort without excessively affecting clarity or taste.

In brewing, maltodextrin allows for:

• a better roundness in the mouth, ideal for light or overly dry beers,

• a fuller and creamier body, especially in styles where the natural sweet volume is reduced,

• a more stable and more generous foam,

• an improved texture without increasing the alcohol content, since it is not fermented by yeast.

Maltodextrin is particularly appreciated in:

• the IPAs (especially NEIPA/Hazy IPAs for their softness and creaminess),

• the Stouts and Porters,

• the Cream Ales,

• alcohol-free beers or low-alcohol beers, to compensate for the absence of fermented sugars,

• certain Belgian beers where a rounder mouthfeel is sought.

Neutral in flavor, easy to use, and very versatile, maltodextrin is a choice ingredient for brewers wishing to balance an overly dry beer, enhance texture, or improve foam stability. It is generally added at the end of the boil or directly after fermentation, depending on the recipe's needs.

Boost the quality of your brews with maltodextrin, the perfect ally to offer a richer mouthfeel and better balance without compromising the aromas.

Recommended use: 6-12g / litre.