Extract brewers now have the ability to make gluten free beer with this product from Briess. Syrup is made from 100% White Sorghum grain, and can be used as a 1:1 substitute for traditional Liquid Malt Extract. Contributes a unique mild flavor and can be used to produce almost any beer style. It provides all the proteins and amino acids necessary for yeast nutrition, head retention and body, along with color and flavor.

Click here to checkout the detailed spec sheet from Briess.