Maltodextrin is a non-fermentable carbohydrate (a polysaccharide) commonly used in brewing, and it contributes several important qualities to beer:

1. Body and Mouthfeel

• Because yeast cannot ferment maltodextrin into alcohol, it stays in the beer.

• This adds thickness, smoothness, and a fuller mouthfeel, especially in lighter-bodied styles where you want to prevent the beer from feeling too “thin.”

2. Residual Sweetness (without much flavour)

• Maltodextrin itself is not very sweet (only about 10–20% the sweetness of table sugar).

• Instead, it provides a subtle sense of sweetness and richness that balances bitterness.

3. Improved Head Retention

• By adding unfermentable carbohydrates, maltodextrin can help stabilize foam and improve head retention in the finished beer.

4. Alcohol Content (no effect)

• Since it’s largely unfermentable by standard brewing yeast, maltodextrin does not increase ABV. It changes texture and perception, not strength.

When is it used?

• Often added to light-bodied beers (like some lagers, session ales, or low-alcohol beers) to give them more substance.

• Common in extract brewing, since malt extract alone can sometimes produce thinner beers.

• Used in some darker styles to enhance creaminess without adding flavour that competes with roasted malts.

In short: Maltodextrin makes beer feel fuller, smoother, and creamier, improves foam stability, and adds a touch of resid

1kg Malto Dextrin...$6.50

5kg Malto Dextrin $25.00

(aka POWDERED CORN SYRUP)

In brewing MaltoDextrin can be used to add body and improve head retention to a low gravity beer. It is a common addition in ‘brew booster’ formulas and should be used sparingly (up to 200gm per 25 litre brew) as it can contribute to chill haze in light beers. It is only 3% fermentable by brewing yeast.