Whats the purpose of adding salt to beer?

Answer 1

I put salt in my draft beer. I don't like draft, but sometimes we go places that only carry draft. It takes the bitter taste out of it. Makes it go down easier.

Answer 2

Putting salt in beer stems from a few philosophies - all of which seem to have had a purpose at one time or another. An old wives' tale said that putting a sprinkle of salt in your beer would stave off cramping during hard work. Dehydration can cause cramping of the muscles, because of the depletion of minerals in the body. Adding salt to the beer would make the worker thirsty, and thus he would drink more beer to relieve the dehydration.

Others add salt to beer for flavor purposes; post-prohibition (1933) beer had turned into somewhat of an ugly being. Breweries had to cut costs and started to use cheaper ingredients like rice and corn, which made for a nearly flavorless beer. These beers are still around, though most people have become accustomed to flavorless beer and so have no need for the salt. Many South and Central American beer drinkers will add salt, and sometimes hot sauce and/or lemon, for flavor, or to mask off flavor in beer.

The last reason we found, which also makes no sense, was to add salt to beer to knock the carbonation out. Why not just pour the beer out hard or swirl it a couple times?

Really and truly, there is no reason to add salt to your beer (unless you are 80-something and traditions die hard with you). Nowadays, adding salt to your beer is a complete oddity, something of the past. Save the salt for a good steak, and leave the beer alone!

Answer 3

After pouring a can of beer in a mug or drinking it strait from the can, i put in a pinch or two of salt in it. for me it takes away that metal taste from the can. i've heard people shaking a salt shaker into a draft beer when it gets flat. it sort of brings back some of the foam and maybe makes a cheap draft taste better. has anyone had a bottle of Guinness draft? it tastes awful

Answer 4

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Does stout count? Try this recipe...you will not be sorry! Irish Beef Stew with Guinness Stout 2 tablespoons olive oil 3 bay leaves 2 pounds beef stew meat, cut info 1-1/2 inch to 2 inch cubes 1 large yellow onion, peeled & cut into ¼ inch slices 2 cloves garlic, peeled & chopped 1 teaspoon dried thyme, whole 1 teaspoon dried rosemary 2 to 3 tablespoons all-purpose flour ¾ cup beef stock (homemade or canned) ½ cup Guinness stout 1 tablespoon chopped parsley ½ pound carrots, sliced Salt & black pepper to taste Heat a 6-quart stove-top pot & add the oil & the bay leaves. Cook the bay leaves for a moment & then add the meat. Brown the meat on both sides on high heat. Add the sliced onion & cook for a few minutes until it is clear. Reduce the heat to low & add the garlic, thyme, rosemary & flour, and still well until smooth. Add the beef stock & stout; simmer stirring, until the stew thickens a bit. Add the remaining ingredients & cover. Place the pot in a 275 degree oven for about 2 hours, stirring a couple of times. Check for salt & pepper before serving. Serve in a large deep bowl over mashed potatoes. Makes 4-6 servings.

Answer 5

Way back when American beer still had taste, before there were so many chemicals in it--one of which is used to control foaming (head)--salt was added by some for just that reason: to control foaming (head).

Answer 6

a pinch of salt enhances the taste. also why you add a little lime with a pinch of salt to your favorite mexican beer. forget trying it with american beers.

Answer 7

Flavor and it adds a head(foam) to the beer.

Answer 8

It changes the taste and makes the bubbles rise

Answer 9

To stick needles in the gluteals of know-it-alls who scoff at the practice!

Answer 10

Salt deflates the fizz so you won't have so much gas later.