Yes. (Shandy may in some cases contain less than half beer).
Yes. Well, at least it is where I live. Forgot that one.
My dad does this. It’s downright painful to watch when he’s got a decent beer that’s not just swill…
Wiat a second – there’s such a thing as too much head? I’ll be in my bunk
If you have to salt your beer to choke it down then you’re drinking the wrong beer. The only need for salt to accompany beer is to salt your napkin so the glass or bottle doesn’t stick to it.
That reminds me of a wierd thing i saw happen once. A woman I knew salted her beer. Then she stuck a spoon in to stir it. She hadn’t even bugun to stir, just had the spoon contact the salted beer and whoooom!
The Entire disolved CO2 component of the beer realeased instantly. It went off volcanically foaming straight up out of the glass, all over the table, and onto the floor. Everybody was madly jumping out of the way, and trying to dam the table, but to no avail. When it was done there was maybe a teaspoon of liquid in the mug.
Never seen anything like that, I wondered if the salt, and silver combination caused the reaction in the beer.
You don’t NEED to salt beer to choke it down.
Salting beer, though less common than salting food, just changes (enhances?) the flavor a bit. I’ve done it. It’s not bad, and I imagine that I could get used to it. I never thought it was to get rid of the head.
A few weeks ago, some dude at work salted my coffee, and honestly, I could have seen it tasting good if he hadn’t used way too much.
Miller markets a Mexican-style beer that has a hint of lime and salt in it. I think it’s called “Turista,” or something. 
I rarely drink beer, but I like it salted. Learned the practice in the Navy. Very macho-- at least it seemed so to me. I also tapped my (unfiltered) cigarettes.
I laughed! 
Poured a little bit of extra salt in my Millet Chillada [sp?] last month.
I instantly had a beer explosion.
Beer on me, beer on the table, beer on the sofa, and a little bit of beer on my Jack Russell terrier.
'Twas funny, yes 'twas.
For those who haven’t heard of the grosser beer/other combinations.
Ok, so I’m not crazy. I had some leftover homebrewed hard lemonade when I was bottling up a couple of batches of homebrew as well. I topped up a bottle with the ‘dregs’ of the 3 batches, 1 part lemonade, 2 parts beer. Was the best thing ever to come out of my brewery. I wish I had made more than one bottle.
Makes me think far more seriously about trying to do it on purpose.
To the OP, if you use enough salt to just start a cascade off the head, (barely a pinch), you can’t actually taste the salt, if the glass is big enough (12+oz). I have to remember that now for homebrews that I overcarbonate or make with too much head forming agents.
Many years ago when I worked in a restaurant the waitresses would submit the drink orders and come back later to get them to serve to the customer. If a draft beer had sat too long and lost its head the waitress would sake some salt into it to bring the head back. It wasn’t done for taste, it was done for appearance and the customers never noticed as far as I knew.
In the eighties, I salted my beer all the time.
That was mainly because it was either O’Keefe’s Extra Old Stock, Labbatt’s Blue, or Molson Canadian; now that you can generally get a decent brew anywhere around here, I very rarely salt my beer - only if I find myself in some backwards establishment where there is no decent brew on offer.
A little bit of salt makes manky beer taste less manky.
I bought Tecate in a can from a vendor in Mexico (he was in a rowboat in Xochimilco), and he offered both salt and a squeeze of lime on top of the can. It was pretty satisfying.
I have seen salting beer, to me it’s always been something that old guys did. They were mainly drinking swill, so who knows about the taste.
I have also seen pepper in beer, especially dark beer. I have tried it, and it’s actually pretty good.
I always thought it was a Mexican thing, as the only beers I ever see salted have been Corona, Tecate, Pacifico, etc. When I was worked as a bartender, we always served Mexican beers with lime, and at least half of the people added salt, too. One of the big things is to use lime salt.
I personally like the taste of lime and salt in Mexican beers, but wouldn’t salt any other beers. Speaking of Mexican booze, when we used to serve tequilla, it’d be called “cowboy” if you did it without salt and lime, or with “training wheels” if you wanted them.
In Costa Rica we had micheladas, which (contrary to the wiki page, in Costa Rica) are the local beer with lime juice and salt. It was really good. I tried it with a Sam Adams the other day and nearly gagged, though–you really need the right kind of beer.