"Nuance" that is what the typical Na dose brings to beer. There is virtually no chance of saltiness when the Na level is less than 40 ppm and I find that up to 70 ppm works in Porters. I almost always add table salt to my beers, but its typically at less than 20 ppm in most styles. The Na is just the bonus since I'm really adding the salt for the Cl without the Ca. I'm not going to state that this minor salt addition really makes a difference in the flavor... but it's my beer and my attempt at artistry!