Brewing uses only very small amounts of sodium chloride. In moderation, sodium chloride can emphasise the caramel flavours found in malty beers. If you intend to make a dark beer, add half a teaspoon to 5 gallons of water.

Flavour Accentuation: Sodium chloride accentuates the flavour of beer. It can enhance the sweetness, maltiness, and roastiness of the beer and give it a “palate fullness”.

Water Profile: The presence of sodium and other ions in brewing water can impact the taste and flavour of beer. Sodium chloride can help adjust the water profile for brewing.

Beer Styles: The amount of sodium chloride used can vary depending on the style of beer. For example, darker, full-bodied styles like stouts and porters may benefit from additional sodium, while delicate beers like lagers and pilsners benefit from lower levels.

Yeast Growth: Sodium is essential for yeast growth and fermentation. The amount of salt found in the water used directly affects the brewing process, flavour, and the head retention and stability of beer.

You must carefully control the amount of sodium chloride used. Too much sodium can make the beer taste unpalatable. For most beers, the sodium content is below 200 mg/l. However, there are exceptions, such as the traditional German Beer style Gose, which can have sodium levels between 200 and 250 mg/l.