Originally Posted by remilard
Unless you have personal data suggesting the ratio of chloride to sulfate is important I would forget you ever heard about it. It is an idiosyncratic idea that appeared in some British books and which the US homebrewing community adopted uncritically. The notion that the ratio is important is discarded completely by the continental and US professional/academic brewing community.
So what you're saying is that Cl emphasizes sweetness and maltiness regardless of SO4, and SO4 emphasizes bitterness regardless of Cl?
If this is the case, I can see why someone would refer to the "ratio", as those tastes do have an effect on each other in food... mainly I'm concerned that my Cl is really high to begin with.