“I gain a great deal of inspiration for beer from the culinary world,” Boera says. “A pinch of salt can add a great deal of complexity to a meal, and I have found that it does the exact same for beer.”
For centuries, this has been the story in northwestern Germany's Goslar, where a key ingredient in coriander-spiced gose (goes-uh) is salt. The mining town’s mineral-rich water gave the local wheat beer a salinic edge, supplying the sour ale with a sharpness that played well with its twangy, lemony profile. A half-century ago, the style was essentially extinct. But modern craft brewers have revived the refreshing, electrolyte-packed ale, turning it into one of brewing’s top trends.