salt

Salty.

 

http://beeradvocate.com/beer/style/16

 

A little Na will help the flavor, but don't overdo it. Martin Brungard has written a little about this on other forums. Approach it like other brewing salts, a little might be good, a lot is not so much.

 

Ive used a bit of nacl in a fruited sour that really helped make the fruit flavor jump out vs the non-salt version

however if the mineral profile of your beer isnt the same as mine was for that example it might not work the same

 

Had a gose once, twas quite tasty. It's somewhere in my reviews and may have been a Bruery beer, but I'm not sure and too lazy to look it up. Would be reluctant to try one without a tried and true recipe that adjusted for water salts (which, BTW, I don't bother messing with, because if it ain't broke, don't fix it. So I guess I wouldn't be too motivated to make a gose).

I have tried using some salt in the ice water of my pre-chiller tho. I figured it should lower the melting point and make the water colder (ala the ice-cream effect). Not convinced it makes a noticeable difference in cooling times tho, and very un-motivated to do any scientifical thingamabobs to try and figure it out.

 

I had a buddy that used to put a pinch of salt in his beer when we would drink at the bar in my pre-brewing days. I thought he was nuts until I tried it myself and I really thought it made the flavor "pop". Granted this was when we were 21 and drinking PBR. Also it was post fermentation.

Salt in beer is like salt in food, a flavor enhancer.

Maybe try adding a measured amount to a commercial example of the style you are thinking about adding NaCl to and scaling it up if you like the results.

 

Depends on if it's kosher, sea, iodized, etc.
Seriously, you should get a copy of "Salt" by that one guy. Great read.

 

it is really those thingamabobs that will gat ya. i never trust them.

in my days in the cave, before my chains were broken, i salted carona. now i use carona to flavor my grease trap

 

If you use iodized salt, you'll be golden if Diablo Canyon turns into Chernobyl, part II. Well, it's a consideration*.

*albeit a very tiny one

 

Gose is salty, it's a style I can drink 1 glass of at a sitting. Otherwise no. As for the poster talking about making flavor "pop" salt creates rapid CO2 fizzing, that's probably what you experienced.

 

I think it is more than that. Salt in food has been shown to suppress bitterness as well as allowing certain molecules in food release into the air, enhancing aroma and therefore taste. Also, salting sweet or sour foods can enhance those basic tastes by making them less one dimensional. Lastly, salt can increase the tongue's ability to perceive umami flavor compounds.

 

Salt is present in many old homebrewing recipes such as might be used in farmhouses and so on.I've seen it in some quite recent (well, 1960s) recipes. To bring out the maltiness perhaps.

 

I have in(salted) the my mash, 1/4tsp of Salt to 10LB of grist. for two main reason, first add crispiness to the beer and Second to adjust the water profile.

 

Provisions Series: Salt Of The Earth, which you gave a 4.15.

I was thinking about the possibility of making a barrel-aged Gose, using a barrel (or soaked chips) that had contained a liquid with a buttery caramel flavor, in hopes of mimicking a butterscotch flavor. I was thinking Sauterne, but I've never had it, so I can't be sure.

 

That's the one! That was a tasty beer that I got in a trade. Nowadays I have multiple huge liquor stores with hundreds of beers available, so I don't need to trade to be able to try new beers, otherwise I'd still be trading. Actually I would still trade with a couple of my old trading buddies if they were to say "hey Al, wanna do another trade?"

Barrel aged gose, eh? Sounds delicious! The caramelly butterscotch flavor is an odd but intriguing twist that I'd love to taste.

Perhaps I should try something oaked, I haven't done an oaked beer yet. An altbier sounds like it would be real tasty with a touch of oak. Anybody got a good altbier recipe?*

*I may have asked that before, but I'm a bit inebriated right now, so I'll envoke "Al's Rule." **

** Al's Rule states that "I have been drinking, so therefore nothing I say can be used against me"

 

Sounds like a good rule.

 

If you're adding table salt (sodium chloride) to your beer, there's really no reason to add it in the mash. If you add it to the kettle instead, more of it will make it into the fermenter.