SAN DIEGO—Saint Archer Brewing Co. is pleased to announce the hiring of Yiga Miyashiro as Director of Brewing Operations.

Yiga was introduced to brewing through the encouragement of his father in the 1990’s. He taught himself how to homebrew in his father’s kitchen and enjoyed its’ creativity. In 2006, Yiga began his career with Port Brewing/Lost Abbey through the guidance of Tomme Arthur. He transitioned over to Pizza Port Brewing Company when a delivery position opened. He quickly moved up in the company from delivering beer to head of brewery operations. In those 7 years, Yiga earned many awards at the Great American Beer Festival and the World Beer Cup. He also earned the honor of being named small brewpub brewer of the year at the 2011 Great American Beer Festival.

“We are thrilled having Yiga as the newest member of the Saint Archer family. Yiga’s well rounded expertise in all areas of brewing and his ability to lead and inspire people fit perfectly with Saint Archer,” comments Josh Landan Saint Archer founder and president.

Yiga is looking forward to working fulltime alongside his former collaboration partner Kim Lutz (Head Brewer).  Their collective creativity and freedom to experiment will certainly produce some exciting beers.

“I am really excited about this new opportunity with Saint Archer.  The vision the brand has set in motion suits my brewing and business goals making the fit seem natural.  The primary emphasis at Saint Archer is to brew the best beer possible which was hugely important to me when making the decision to come on board,” stated Yiga.

Saint Archer Brewing Co.’s line of beers are currently available throughout San Diego and in their newly opened tasting bar.

Yiga Miyashiro of Pizza Port Ocean Beach

(Editor’s Note: This is part of a series in which we scoured the country to find 30 innovative brewers and beer professionals under 30 years old, each of whom hopes to further the scope and breadth of the American craft beer scene.)

Yiga Miyashiro, 30

Head Brewer

Pizza Port Ocean Beach (In June, Saint Archer Brewing Co. announced that Miyashiro signed on as the brewery’s Director of Brewing Operations)

San Diego

All About Beer: Tell us about your brewery.

Yiga Miyashiro: We are a brew pub with anti-wimpy pizza pies. We brew a very wide range of styles, from Cream Ales to Imperial Coffee Porters and everything in between. I strive to keep about 15-18 house beers on tap at all times.

How did you first get into brewing?

I started home brewing at 17. My dad would not buy me beer, but told me I could brew up a batch if I wanted. Me and my buddy read up on how to do it. Then I went into the homebrew shop and purchased my ingredients.

What was the first beer you ever brewed and where did you do it?

I made a honey red ale. I homebrewed it in my dad’s kitchen with my friend. That first batch of beer was fermented in a bucket that I bought from a donut shop.

What’s your favorite beer style?

The beer in my glass! However, I have been drinking a lot of low alcohol beer. I find it a challenge to create a lot of well balanced flavor in a small beer.

Do you have a mentor in the brewing world?

Tomme Arthur, Greg Peters, and Jeff Bagby have helped me shape my brewing skills over the years.

What inspires you when you’re brewing?

Everything can give me inspiration. Using a new ingredient. Having a conversation with a fellow brewer. Tasting someone else’s well crafted beer. Having a great surf session. I think that’s one of the best parts about brewing: While it is science, there is still a lot of art and passion in it.

What do you attribute to your success?

Having owners (Vince and Gina Marsaglia) that allow their brewers to work in an unrestrained environment. They give us the freedom to experiment and use the ingredients that we want to use. This also allows us to create beers that stand out.

What do you think drives the popularity of craft beer?

I think that people want something that tastes good and has character. There is a time and a place for Macro Light Lager. However, for lots of people, drinking is not just to get drunk. Drinking a good craft beer helps enhance the experience the drinker is having. Whether it’s a meal, a concert, or just a night drinking at the pub.

In general, how do you think the next generation of brewers will shake up the craft beer world?

I think the overall quality and complexity of all the craft beer in the market should rise. As we have more brewers that were raised on good beer from the beginning of their drinking experiences, these brewers will have a higher expectation of what a beer should be. This will only help raise the bar across the board.

In particular, how will you contribute to that shake up?

I think like many of my peers, I will continue to strive to create complex, interesting, yet always drinkable beer. At the end of the day you want to be making and drinking a beer that you want three to four pints of. Maybe you shouldn’t drink three or four pints, but you want to.

Last one: Cascadian dark ale or black IPA?

I make black IPA, but I would not turn down a well-crafted Cascadian dark ale.

In honor of our 30 Under 30 list, we’re giving away free issues of All About Beer Magazine. Learn how to get your free issue.