I was, admittedly, a little buzzed. Sitting at the Adelaide Inn in Paso Robles post FWIBF, I dug out a dark brown bomber with a baby blue bottle cap from a watered down cooler. It was The Swirly; a coffee brown with cocao nibs, vanilla beans, and lactose. Among friends, I remarked that I kept hearing about these guys over King Harbor, but I had never tried them before. “What’s their deal?” I asked my fellow beer blogger friends, my leg slung over the arm of my chair, as it’s prone to do in such a state.
“Oh, they’re good,” said my friend, leaving it at that and popping off the blue cap. Pouring a beer of this nature (it has a friggin ice cream cone on the front), I was prepared for a sugar bomb… or at the least an intimidatingly harsh amount of vanilla. Pretending to be more analytical than my senses allowed, I took a sniff (as is customary) and breathed in a surprisingly nice aroma. Continuing with my ritual, the first sip hit my lips and I was introduced to a beer that was, oddly enough, as it should be. Not too sweet, hitting the right notes to capture a chocolate and vanilla soft serve ice cream, this beer was actually pretty damn good. I made a mental note to investigate further.
Fast forward to mid-June and I pull up to a parking lot off the freeway in Redondo Beach. “Things are a little crazy around here today,” says Will, one of the King Harbor owners, as a I approached the door. “We just got the go-ahead from the ABC for our new tasting room, literally an hour ago, so we’re rushing around to be open tomorrow!” While this was awesome news for them, I wondered, given the timing, if my brewer would show for this interview. “Don’t worry, Phil’s on his way,” said Will. And he was, the results of which make for this blog post.