I just added some salt to a Pilsner Urquell and it was good! I’m going to keep putting salt in my beer.
I bring this up because I had previously posted a thread asking about salt in beer, something I’d only read about in a book on Elvis and never actually seen someone do. Well, I’ve done it, and it’s good.
As to whether someone ought to be drinking at 4:56 AM…hey, it’s only a beer.
My grandfather and great uncles used to do this. They were all country boys from Virginia born in the early 20th century. I never tried it, and despite your review, I doubt I ever will.
Putting salt in your beer takes out some of the carbonation. The only people that I know that do this usually are drinking swill. They say it is because it makes it taste better. If you need salt to make your beer taste better–you need to find a new beer to drink.
Not really, it just means I prefer my beer to taste slightly salty. Until they come out with a beer that contains salt, I’m going to keep putting the salt in it, not because the beer I’m drinking is bad but because I like salt.
Never underestimate the power of salt. People always say things to the effect of “if something is truly good, it doesn’t need salt,” but that’s an empty, meaningless, completely subjective statement.
I guess I can see that to a certain degree, and I know that taste is subjective of course, but I’m guessing there is a beer out there that would satisfy your tastes. I’ll see if I can’t find a beer with a slightly salty taste.
Out here (California), Mexican beer is traditionally (by “traditionally” I mean all of the white folks) drunk with a fresh lime wedge and salt.
It’s not just white folks that do it.
A couple of years ago I was traveling solo and found myself in the beautiful town of El Fuerte in Sinaloa, Mex.
One night, I was wanting something to drink so I went to a local Tecate bar. As I was sitting alone sipping my beer, a group of five men at the next table beckened me to join them (which I did).
We had a great time trying to communicate with each other (they spoke no English, and my Spanish wasn’t so good at the time). Eventually, they noticed that I was merely drinking my Tecate, so they took great pride in showing me how a Mexican drinks beer with salt and lime.
I tried it and it wasn’t bad, although it seems to be done only with pilsner or lite beers. I can’t imagine salting a bock or a hefeweizen though. :dubious:
That’s interesting EvilAsh. It is my experience as well that it is only done with the lighter lagers. It has been my experience drinking many, many beers at many, many Mexican restaurants that you only get the lime if you actually order a Mexican beer. Domestics and microbrews don’t get one.
Usually, it comes from crying in your beer. 
Seriously, I’ve seen it done a lot, especially in hot weather. Sort of an early Gatorade, I suppose.
Seems to me it’s a cover for the oft-skunky flavor of Corona. It’s really a hit-or-miss with those clear bottles, and the skunk can be minimized with some lime. That’s just MHO.
If they’re talking about food, then it’s probably off-base, too. Salt is the most basic seasoning agent in the kitchen. For the most part, when used correctly salt enhances the flavor of what you use it on. Salt on a steak makes it more beefy. Salt in a cake recipe heightens the vanilla and sugar flavors. In some cases, like popcorn and fries, salt is a flavor agent.
“If something is seasoned well, it doesn’t need more salt” is more accurate.
Now I’m a beer lover and I think adding salt to beer is a horrible idea. But if you like it go for it. Just know that I’ll never offer you one of my homebrews because, like a fine restaurant chef, I’ve flavored it the way I want it to be and if you can’t appreciate the good stuff, stick to your commercial swill. 
Hmm. That explains the “Beer Salt” I saw at a local liquor store earlier. I’ve never heard of such a thing, but obviously it’s widespread enough for somebody to try to capitalized on it by repackaging salt.