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On Friday, I broke the unexpected news that Saint Archer Brewery (9550 Distribution Avenue, Miramar) had parted ways with brewmaster Ray Astamendi. Today, I was able to confirm a rumor that had been swimming around the local suds scene since Friday evening. Saint Archer has filled its brewing vacancy by acquiring a young cornerstone of San Diego brewing empire, Pizza Port, Yiga Miyashiro.

In March, Yiga Miyashiro made the cover of All About Beer Magazine's "30 Under 30" issue, highlighting the best young brewers in the nation.

Miyashiro gained notoriety for leading Pizza Port Ocean Beach to Best Small Brewpub in the country in 2011, the brewery-affixed restaurant’s first year in business. He went on to craft numerous quality beers before being summoned from OB to play a crucial role in Pizza Port’s massive expansion project in Carlsbad’s Bressi Ranch development. That facility, which is scheduled to open in a matter of months, includes a production brewery, canning line, storage and administrative space for the company’s production brewing arm, Port Brewing, as well as a large restaurant.

Miyashiro was in charge of overseeing installation of the brewhouse and dialing it in along with fellow Pizza Port brewer Sean Farrell. It remains unknown how Pizza Port will adjust its staffing at Bressi Ranch in light of Miyashiro’s departure.

In joining Saint Archer, Miyashiro will be reunited with a familiar friend and brewing partner, lead brewer Kim Lutz. Miyashiro and Lutz collaborated a number of times at Pizza Port Ocean Beach as well as Lutz’ old station, Maui Brewing Co.’s Hawaii brewpub. The two have proven their ability to create great tasting beers together. In the short term, at least, they will be charged with producing large quantities of Saint Archer’s trio of core beers.

Over the past 48 hours, I was also able to confirm that, though he is still the brewmaster for Pacific Beach eatery, California Kebab & Beer Garden’s nanobrewery operation, Amplified Ale Works, brewer Cy Henley is now a full-time employee of Saint Archer. In the span of two days, the business has gone from being down a brewmaster to being fully staffed with industry veterans.

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