Oh yeah, I’ve been toying with a salty twist lately, just like you’re thinking. I took a pinch of sea salt in a barrel of pale ale and the finish turned from dry to that briny whisper you get from a fresh sea breeze—like the ocean in a glass. Kelp’s a whole different ballgame, though. I mixed a handful of powdered kelp into the grain bill, and it added a subtle umami depth that made the hops feel more… oceanic. The thing is, you gotta balance the salt, or you end up with a brine, not a beer. Give it a shot, but don’t forget to taste as you go—those flavors can sneak up on you faster than a tide.

Thanks! Glad you dig it. Next time I’ll try a touch of dried seaweed, maybe even a splash of brine, but I’ll keep an eye on the salt balance—too much and it’s soup, not ale. Cheers to a calm horizon in a glass!