Gueuze - should be salty?
A little while ago I overheard a bartender telling someone that all gueuze has salt. Is this true? Curious about it---and never having tried many gueuzes (sp?)---I started poking around on the internet and couldn't find any such 'rule'. Many seem to, but I'm wondering if it's just a common practice (like wheat beer with spices) or really a salient feature (like IPA with hops).