I recently brewed a Gratzer (Grodziskie), and in my research, found that originally the beer was brewed with water fairly high in minerals. The finished beer definitely has a bit of that minerally quality to it, so maybe that's the salty you're picking up Ron? This beer definitely pairs well with traditional Polish food.
The levels for sodium and chloride in the Zymurgy article are well within the limits that Martin lays out in Brunwater. The bicarbonate is really high, and the RA for the water given would not fit for a beer with a 3-6 SRM. I have e-mailed Jill Redding to see if there is anything the author can tells us about the water or process (boiling or lime treatment).