White Sorghum Syrup is a gluten-free, 100% concentrated wort made from the unmalted grain (not the cane) of the white sorghum plant. Briess White Sorghum Syrup was developed specifically for the production of gluten-free beers in 2005. It successfully mimics the brewhouse performance of liquid malt extract because it was developed to provide the proteins and amino acids necessary for yeast nutrition, head retention and body along with color and flavor.
Concentrated Brewers Wort (CBW) Liquid Malt Extract (LME) from Briess. Briess CBW malt extracts get all of their color and flavor from base and specialty malts, never through additional boiling. CBW malt extracts are unhopped and nondiastatic for flexible, creative brewing.
Sorghum CBW is made from 100% White Sorghum Grain. Sorghum LME is gluten free and can be used 1:1 substitute for LME for 100% extract brewing to produce gluten free beer.