Use instead of sugar in beer making, derived from wheat starch.
Ferments faster reducing the risk of bad flavours. Gives beer 
a cleaner and drier finish. Tends to create less sediment.

Use instead of sugar, quick start to fermentation. Improves body 
and mouth feel without affecting flavour, increases head retention.
Full rounded palate finish. Final gravity 1010 (approx)

Use instead of sugar, quick start to fermentation, adds flavour,
improves body, mouthfeel and increases head retention. Use in all
beers and stouts including wheat beers. Final gravity 1010 (approx).

Use instead of sugar, quick start to fermentation, creates a heavier
European sttyle finish, improves body, mouthfeel and increases head
retention. Use in all beers and stout including wheat beer. Final
gravity 1012 (approx). 

Use instead of sugar, quick to start to fermentation, produces a
rich amber finish typical of English Ales and Bitter. Improves body,
mouthfeel and increases head retention. Use in all beers and stouts
including wheat beers. Final gravity of 1012 (approx).

Use instead of sugar in stouts and dark beer. Greatly enhances
flavour and body. Produces a fine creamy head. Use with your
favourite lager to make great bock. If making a 22 litre batch, a
final gravity reading of up to 1015 can be expected.