Why Do People Put Salt In Beer?

You might have noticed that some people put salt in their beers. It’s even common in Latin America and in certain parts of the United States, particularly in hotter areas like Florida.

Yes, people do put salt in beer – but why? Why do people put salt in beer? You’d be surprised, but there are many reasons to do this. Let’s review them and see why some people put salt in their beers. And why you should or shouldn’t do it. 

*This article discusses adding table salt to your beer after the brewing process is completed. It doesn’t discuss adding brewing salts, like calcium chloride, magnesium sulfate, or gypsum.*

Why Do People Put Salt In Beer? – The Origins

Putting salt in beer is definitely something that has been around for a while. People used to do it decades and centuries ago. However, the history of this practice needs to be clarified. What’s certain is that many people, and even brewers, added salt to their beers during Prohibition in the United States. This is because beers were poor quality back then, and adding salt was a cheap and effective way to make low-quality beer taste better and last for longer. 

The practice continued during the 1930s, during the Great Depression when few brewers had the means to produce high-quality beer. People wanted to drink better beer, and adding salt made it taste slightly better, so you can’t blame them.

Salt Makes More Foam

Have you ever paid close attention to a salt crystal? I mean really close attention. Just look closely at a small salt crystal, and you’ll notice it’s very uneven. Unlike sugar crystals, which are smooth and even, salt crystals have rough areas, cracks, fissures, and bumps. These minor dents in the crystal provide excellent foam nucleation sites (essentially, they are seed places for bubbles to form).

The cracks, fissures, and bumps are great places for dissolved CO2 gas to congregate and accumulate. In mere seconds, this gas forms extra bubbles, creating the head of foam. Simply put, the cracks and uneven areas of salt produce extra foam. The chemical reaction continues as the salt is dissolved next to the CO2 gas. This will reduce the actual CO2 content of the beer so that you won’t feel bloated or gassy after just one beer.

Quick fact: If you want to add salt to your beer but don’t want the extra bubbles, dissolve the salt crystals before putting them into the beer. Add salt to a splash of beer, wait for it to dissolve for a few minutes, and then add the rest of the beer. This way, your beer will be saltier, but there will be no crystals.

Salt Is A Convenient Mineral

Good beer is never made with pure water. In fact, brewing water has a complex chemistry, and it has a significant role in brewing. Some beers are made exclusively with a specific type of brewing water (which often has a complex, unique mineral). This is called the mineral profile of the brewing water and has a major role in brewing. For instance, the most famous brewing water mineral profile is the Burton on Trent profile, which is very mineral-rich (a lot of sulfates and sulfites). 

Other famous beers are brewed with water high in calcium, magnesium, or chloride. This is a problem if you only have access to low-mineral brewing water. For instance, in areas where only soft water is present, brewers often add minerals to their brewing water to improve the mineral profile of the water. 

And here is where salt becomes essential. Salt was added to beer by immigrants coming from areas where brewing water had a better mineral profile. Simply put, they noticed that the local American beers were too flat and soft, so salt could be the only mineral they could easily add to beer. You can find salt everywhere, and it contains sodium and chloride, which are important minerals for brewing water. Immigrants wanted to hit the mineral profile of the beer they were used to back in Europe. And the custom was passed down to generations as just a thing you did to spike up your bland American lager.

Quick fact: Adding salt to beer was common decades ago, and you’ll still see older people do it. This is because lagers in the past were often too flat. Adding salt makes lagers fresher and more potent, increasing the natural flavor of the beer.

Salt Helps You Drink Even More Beer

You probably already know this, but salt makes you thirsty. If you are trying to down more beers than your friends, adding salt to beer is a good way to make you more thirsty. In fact, adding salt to any alcoholic beverage makes you more thirsty, making you drink even more. Obviously, don’t add too much salt to your beer, or you will feel dehydrated and drink more and more to quench the thirst – and that is definitely not something you want. Drinking too much beer is never good.

Putting Salt In Your Beer Gets You Drunk Faster

More salt in your beer means you’ll get drunk faster. Your body will react to the excessive salt levels by widening the duodenal sphincter (the small gap at the bottom of the stomach leading to the small intestine). As a result, more alcohol will go through the orifice, arriving in the small intestine. From the small intestine, alcohol easily gets absorbed into the bloodstream, so you will feel drunk faster than usual.

Quick fact: Salt and lime (or lemon) are often added to beer in Mexico and other Latin America to boost a beer’s natural flavor. It makes the beer much more rich and diverse.

Quick fact: Adding salt to beer was often done in cities near the sea (where salt was easily available). It was a great way to increase foam production.

You Can Hold More Water

Putting salt in your beer means you’ll have to make fewer trips to the bathroom. You’ll be able to hold more beer in you because salt helps your cells store more water. This is common in athletes who drink mineral-rich water to improve liquid retention and avoid dehydration. Salty beer means you’ll be able to stay longer and drink beer with fewer trips to the bathroom. Isn’t it great?

Quick fact: If you often get gassy or bloated after having a beer, pour the beer vigorously in a glass to get the CO2 out. Don’t drink the beer directly from the bottle or can, as it can get you extra-bloated or gassy. Give it time to get rid of the extra amount of CO2 gas.

Salt Reduces Beer Bitterness

Putting salt in your beer makes it more palatable and sweet. This is good if you don’t like bitter beer. Like food, salt acts as a natural flavor enhancer, letting you taste all the delicate flavors beer offers. Of course, this only works if you add a decent amount of salt (just a sprinkle, not a teaspoon).

The reason behind this is simple – table salt (particularly sodium) blocks the bitterness receptors on the tongue. Salt enhances flavors by suppressing bitterness in a variety of foods and beverages (like dairy products, spicy foods, and beer). Salt also suppresses other foul flavors (like rancid flavors) but doesn’t suppress palatable ones, like sweetness or umami. In beer, salt mutes excessive bitterness but amplifies the delicate, malty sweetness we all look for. Boring beers get exciting if you add just a sprinkle of salt.

Quick fact: Salt can be used to reduce the perceived bitterness of grapefruits. Surprisingly, salt works better to reduce bitterness than sugar. This is because salt (particularly sodium) blocks bitterness receptors on the tongue. 

An Awesome Hangover Cure

This is kinda iffy, but we’ll add it to our guide. Salty beverages and foods act as excellent hangover cures (like dairy products and salty snacks). Some people may drink a glass of extra-salty beer to cure their hangover. Surprisingly, you can cure hangovers by drinking even more beer (but salty beer). Of course, you should only drink a small amount of it, or you’ll start all over again. 

Quick fact: Don’t put salt in high-quality beers. A good, well-bodied, balanced beer should have plenty of minerals that make it smooth and rich – you don’t need table salt to jazz it up. Just don’t do it – you will just ruin it. On the other hand, low-quality beer may really need a sprinkle of salt to turn it alive.

How Much Salt Should You Put In Your Beer?

So you want to put a little more salt in your beer, but how much? Just a pinch of salt should be good for the average can of lager. If you add too much, the beer will actually taste too salty, and you will ruin the whole experience. The saltiness will drown the rest of the flavors. What’s more, putting too much salt in your beer will make you retain fluids and absorb too much alcohol. You’ll get drunk too fast!

Just make sure you use good table salt, like coarse salt (which is better if you want more foam), margarita salt, Himalaya salt, or Kosher salt. Some companies even sell special beer salts to put in your beer, or in the wort during the brewing process. Some add flavors, like citrus or other fruits, to amplify flavors further.

Wrapping It Up

Adding salt to your beer is not for everyone, but it can be an interesting experiment if you want to make your beer taste better. The addition of salt can subtly influence the flavors and characteristics of the beer, highlighting its flavor profile, reducing bitterness, or increasing refreshment. Whether you’re trying to balance out the flavors of a particularly hoppy or bitter beer, create a unique beer cocktail, or simply enjoy a more refreshing brew on a hot day, adding a pinch of salt can be a fun and creative way to explore the world of beer. Remember, the key is moderation and experimentation – start with a small amount of salt and adjust to your taste preferences. Ultimately, the decision to add salt to your beer should be guided by your palate and desire for a unique drinking experience. Cheers!