Sulfate is weakly basic, and its alkalinity is overcome by most acids. It is fairly soluble. It gives beer a dry, fuller flavor, although the taste is somewhat sharp. With sodium and magnesium it is cathartic. Above 500 ppm it is strongly bitter and levels are best kept less than 150 ppm.
Chloride is very weakly basic and readily neutralized.
It accentuates bitterness, increases stability of any solution, and improves clarity. All numbers are parts per million.