Meet Joe Lisica: Brewmaster at Little Miss Brewing

We’re really excited that Little Miss Brewing joined the craft beer community up at Beeramar…we mean Miramar. We’re even more excited that we had the chance to chat with the man behind their delicious beers: Brewmaster Joe Lisica! Little Miss Brewing joined the Miramar craft beer scene back in 2015 before adding on a tasting room to their production facility in 2016. Joe has been the mastermind behind the brews of Little Miss since day one so we have him to thank for all the delicious beers that have resulted. Needless to say, we’re grateful to have had the chance to get to know the man behind the brews and we are excited to see what’s in store for Little Miss in the upcoming year!

How long have you been brewing? What got you interested in being a brewer?

I’ve been brewing for 10 years now. My interest in becoming a brewer started when I took a trip to Ireland when I was in college. I spent a lot of time in the pubs there and got the idea that I wanted to own a pub of my own one day. That idea then grew into owning a brewpub and from then on brewing has been the only thing that I’ve wanted to do.

What’s your favorite beer style to brew? What’s your favorite brew at Little Miss?

We’ve done quite a few different styles here at Little Miss. I always enjoying doing something new which is why I think our smash beers are always fun. Each time we make it we use a different malt and a different hop. It’s a really simple beer, but we learn a lot about what each ingredient can add to a beer. As fun as the smash beers are though, I think my favorite beer that we have done is our Imperial Oatmeal IPA Hoperation Overlord. That one just tends to stand out the most from all the others.

If you could collaborate with any other brewer or brewery, who would it be and why?

There’s no single answer to this question. I think it would be a lot of fun do do something with Chuck Silva, we’ve both moved on from Green Flash to do new things so it would be fun to work with him again. I’d also love to do something with a brewery that specializes in something different than what we are doing where we could both learn new things from each other. And of course I’d love to work with all of my friends around the country that are doing amazing things as well.

What advice would you give to those who are looking to become a Brewer?

It’s not as glamorous as you think. More often than not it’s long hours doing hard work. You could spend a year or more just washing kegs or working on a packaging line. It can take a long time before you actually get to brew. Also be prepared for an ever changing shift especially at the larger breweries where they are brewing 24 hours a day.

What’s your favorite memory/experience since you’ve started brewing?

I’ve been fortunate enough to do a lot of fun things over the years. I’ve traveled quite a bit, gone to countless festivals, and had a lot of really good beer. It’s hard to pick just one thing, but I think the best thing that I can think of is all the amazing people that I’ve met. The craft beer community is like no other. Everyone in it is there because they choose to be, because they share a passion, and it’s amazing to me that something as simple as a beer can bring together so many different people. Some of the best friends I’ve ever had are because of this industry.

What’s next in store for Little Miss Brewing?

We’ve got a lot planned here. We are still pretty new so we haven’t even scratched the surface of what’s to come. First things that come to mind are the two satellite tasting rooms in Normal Heights and Ocean Beach that are set to open any day now. We also recently purchased a bunch of wine barrels and a couple bourbon barrels, so we are currently getting those filled and hopefully by the end of the year we will have some barrel aged beers ready to go.

Are there any brews that you’re excited about this upcoming year?

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I guess I hit on this in the previous question, but I can add to it. In our bourbon barrels we have our Patton Porter, Devil’s Piano Imperial Stout, and Liberty Road Red Saison which will be soured and become a Flanders style ale. The red wine barrels will also be soured and we are planning on maybe four or five different styles to come out of those.