Maltodextrin is also sometimes used in beer brewing to increase the specific gravity of the final product. Maltodextrin is a (mostly) non-fermentable sugar used to enhance body, mouth feel, and head retention. These changes can affect the perceived taste of beer, but maltodextrin itself does not contribute any significant sweetness.
Maltodextrin is not fermented by yeast, so it does not increase the alcohol content of the brew.
Maltodextrin can be used to improve the mouth feel of the beer, increase head retention and reduce dryness.
Maltodextrin is for great for use in NEIPAS, DDH and IPA’s to balance out high hop rate with some residual sweetness and mouthfeel.