Back "in the day" (I am pretty F'n old) everyone at the local bar put salt in their lager. Those days have past, at least for me.
Below is a Kai Troester suggested water profile for a German Pilsner along with what amounts of Gypsum, Epsom and Calcium Chloride to add to distilled/RO water to achieve that water profile. There is a column for Sodium Chloride (Table Salt) but with a amount of zero for this specific water profile. Perhaps for some other beer style you will need some Sodium Chloride to achieve a recommended water profile?
The latest Ska Brewing newsletter announced the release of a new beer in their Mexican "Logger" series... Lime Logger with Salt https://www.beeradvocate.com/beer/profile/923/735575/ Big fan of their original Mexican Logger, so I'd definitely try this one if it ever makes it to Finland.
I'm trying to cut back on salt in my diet. Horrible for rhe blood pressure. Last thing I need is to add salt to my beer. Besides, I can just pick a pilsner with more flavor and character.
so sad that the salted caramel beer comment comes almost immediately but gose is way down the page lol
Salt as an ingredient in beer was common in the pre-lager, pre-adjunct era of the 1830s. In 1836, the NYS legislature* asked local Albany (then the brewing capital of the US) brewers what was in their beers and their answers included: * The actual records were on Google Books, but my old link isn't working...
I haven't had Westbrook Gose, but the owner of a bottle shop in Regensburg Germany said it tastes like sea water. I have had the three on offer at Ohne Bedenken in Leipzig, and the saltiest was perceptible but not too salty.
When salt is added there are nucleation points that give extra CO2 bubbles. Reducing the CO2 in the beer makes it less prickly on the tongue. Sodium is not a detriment until the level gets too high. https://www.brunwater.com/articles/sodium-its-ok-in-beer Chloride enhances malty flavors. Many of the German lagers have a balance that tips to chloride which enhances malt flavors. In Franconia one brewery was an outlier on a beer hike, those beers had a dry lingering finish, and I thought high Sulfate. The Northern German Pilsners are known for a dry finish, so they have more Sulfate. German Brewers can add CaSO4 or CaCl2 to the brewing eater to adjust the balance in the finished beer.
Do you add it to every style? Sounds like you prefer it AALs and pilsner, but wondering your thoughts on stouts, IPAs, brown ales, porters and others. I've never added salt to my beer but like others in the forum, I don't mind a Buenaveza or a Seaquench ale on a hot summer day which both have salt added.
I only salt an AAL if it seems flat from the draft pour. It definitely kicks up the carb and mouthfeel
Nope I’m referring to Sodium Cloride. A lot of brewers use it to boost body especially in lower ABV beers. It doesn’t take much. Well below the taste threshold.
I heard one old salt comment that salting removes the head on his beer. I personally don`t mind a reasonable , foamy head on my beers.
Funny how these urban myths swing from one extreme to the other depending on who tells it. See posts #5 and #11 for reference.
"The Salt giveth, the Salt taketh away..." (maybe not necessarily in that order). The old timers used to claim they lined the top edge of their metal pail growlers with some sort of food grease or butter, to kill the head to prevent the bartender from giving them too much foam. And even in modern times, I've read here on BA... . (Caution - those with weak stomachs, go to next post #60 below) . . . . . , people rub their nose and get some skin grease from that on their fingers, touch the foam to kill the head. I mean, I suppose it works but after being served a beer at a bar, I like to drink it.
