The salty beer you're referring to is called Gose. It's a salty sour (lemony tart) ale of low alcohol that was brewed in the summertime, starting in the early 16th century. Along with the electrolytes that plants crave, the brewing process and low ph insured it was a pathogen free source of hydration.
Leipziger is the standard bearer, imo; most American versions don't add enough salt.
Leipziger is the standard bearer, imo; most American versions don't add enough salt.