Reading through it my heart sank when I read the line: "Contributions made by various ions are well known, if somewhat empirically." Oh dear I thought, here we go again. Sulphates make beer dryer and enchance bitterness, chlorides make beers sweeter, etc. as I've seen before in other sources. But where's the evidence? Then in the tables that followed there was some. A weak lager and ale were made and analysed for flavour on a scale of 0-5 then compared with different salt additions.
The salt additions are high but I still found it interesting seeing the effects quantified.
Differences in taste scores for 1033° lager plus 100ppm chloride as calcium and sodium salts (original beer 180ppm SO4 ions, 200ppm Cl ions)
|Flavour||+ CaCl2||+ NaCl|
Differences in taste scores for 1038° ale plus 200ppm chloride and 200ppm sulphate (original beer 200ppm SO4 ions and 300ppm Cl ions)
|Flavour||+ CaCl2||+ CaSO4|