There are so many good breweries in Pennsylvania and, until this past week, I hadn’t visited one of them. And if I had to begin with one, I’m glad it was Troegs.

Sitting in an industrial part of dingy Harrisburg, the brewery really embraced its surroundings. Stainless steel tables, exposed rafters and the urban feel that I think works well, both practically and aesthetically, for breweries. The tasting room was a little small for the crowd on a Saturday afternoon around 2 p.m., but we were able to find a seat within a …

I panicked too early.
Saisons — most all Belgians, in fact — are supposed to be a little funky. That’s how they do. But when I smelled the sulfur coming from my fermenter, I thought the Saison was going to be terrible and so I spilled it.
At first, I suspected the gypsum (Calcium sulfate). So, I started over with some modifications (no gypsum and a different Belgian yeast). It came out well, but then I smelled the same sulfur again. I chose to let it go, and when I transferred it …