I've also read scientific journal articles that suggest that there is some sort of synergistic effect between iso-alpha acids and sulfate that enhances bitterness perception.
That's clearly the mechanism as there isn't any reaction taking place when you add sulfate to cold beer yet the change in perception of hops is there when one does this. Same as with chloride.
From my recollection of AJ's writings, I don't believe that he produces or prefers any bitter beers and he may be one of those people that have that aversion to bitterness.
Not so. I do like bitter beers but the bitterness must be fine i.e. the kind you get from low alpha noble hops and brewed sans sulfate or with very low levels of sulfate. But I certainly do not like beers that have very high levels of rough, harsh bitterness. They are, to me, very one dimensional.
The suggestion that sulfate renders hop bitterness rougher or harsher does not agree with my perceptions.
But it does with afr0byte's[/QUOTE]
In the right beer and at the right concentration, sulfate can be an asset to overall beer flavor perceptions.
If you are in the group that likes the effects of sulfate on beer. That would seem to be a larger group than the group that does not like sulfate but the latter group is not small.
Even Dr. Narziss confirms that brewers like Pilsner Urquell add a minor amount of gypsum to their brewing water to enhance the flavor and perceptions.
I may be confusing Narziß with Kunze but I remember that one of them in his book (on if his books) says that it is preferable to add calcium salts to beer via the chloride rather than the sulfate where possible citing this roughening.
Too bad about PU. It sure ain't what it used to be! Among other things the bittering is down to about 35 from the 45 they used to run when I started drinking it. Now that was an example of fine bittering. Also clearly gone (because I don't see how they could compete if they made it the way the used to) is fermentation in wooden fermenters and 3 months lagering in wooden casks.
Take Dr. Chloride's recommendation with a grain of salt.
Yes, do, but be sure the salt is a chloride and not a sulfate!
Really the bottom line here is that personal taste is as important here as it is in any other area of cooking (or, indeed, in any endeavor where subjective judgements are employed). I have some pretty strong views about the relative merits of JSB re heavy metal, etc. I am well aware that
de gustibus non est disputandem and always try to mention that personal taste is a factor whenever I make statements about practices the apparent worth of which may be colored by such tastes. Nevertheless I am sure my prejudices do shine through from time to time. The best I can do is admit that I am aware of them.