The tap lineup on a chilly day late in March featured a pair of cream ales. The Inca Cream Ale is so called, founder Tim Patton explained, because the cream ale recipe ended up a tad hoppier than planned (50 IBUs and 5.4%), so they took the first two letters of India Pale and put them in front of cream ale's initials. It has become popular enough to be one smoothof the standard styles here and one available in 16-oz, cans. Another standard, also in cans, is the Wit or Witout (reference to the only choice a Philly cheesesteak consumer is offered at one of the classic joints in the Italian Market district; the choice is onions). This is a Belgian wheat beer (4,6%, 17 IBUs) with a very smooth flavor. The other two standards are a second cream ale, not tasted, and an English
A couple of seasonals completed my flight of tasters. Transcontinental is a California Common (5.6%, 20 IBUs) with some rye in the grains, giving it that bit of spice in the finish. And Le Bon Bock, released on Fat Tuesday and presented as a Lenten beer the monks in Belgian abbeys could enjoy during Lent, was the strongest at 7.4%, rich and full in the mouth.
The taproom affords a nice view of the brewery in the back. It has a comfortable feel and would no doubt fill up later in the day.