Malt Matters
Malt is where beer gets much of its grain flavor, aroma, color, body, depth, and identity. In gluten-free brewing, that matters because a beer can hit gravity, ferment cleanly, and still feel thin or unfinished if it does not have a real malt foundation.
Sorghum malt matters because it gives gluten-free beer a way to be built from grain. It can bring light malt presence, toast, roast, color, body impression, and a beer identity that syrup alone cannot create.
That does not mean sorghum malt has to carry conversion by itself. The mash has its own job.
The working rule is simple:
We malt for flavor. We use enzymes for conversion.
External enzymes handle the starch-conversion work when the mash needs support. That lets malt do what malt should do: make the beer taste, smell, look, and feel like beer.