Sending Out Light
Radiant Beer Co. opened softly in December of 2020 in Anaheim; close to the 5 Freeway at Lincoln. It may have taken up residence at the same location formerly occupied by Towne Park Brewery, but it is far from the same. The new brewery embodies its name, exuding radiance throughout. Branding, bright updated appointments, colors and murals provide a welcoming atmosphere for the community.
Photo Courtesy of Radiant Beer Co.
The team has spent a great deal of time retooling, renovating and readying the space for opening.
Faced with initially opening in the midst of the pandemic, a phased introduction and focus for servicing customers began with to-go sales followed by an expanded outdoor space. As restrictions lifted, indoor areas have also experience a welcoming rejuvenation with strategic spacing. Radiant’s Director of Marketing Cambria Griffith shared that the imposed restrictions have actually allowed them to have the service model running at a slower introductory pace as their brand and brewery have launched, and time for minor modification and enhancements along the way.
Adding Color & Personality
Local Long Beach artist Jack Kelly was contracted for some of the artwork in and around the brewery. Jack’s bright and prominent (and Instagram-worthy) wall mural, Sending Out Light has become a focal point. He’s also illustrated some of Radiant’s glassware and can labels.
Expect more art and appointments as the radiant point of view solidifies within the indoor and outside spaces.
(Tasting Room Manager)
Photo Courtesy of Radiant Beer Co.
Taproom and Brewery
In the main tasting room, a brand new and improved draft system assures freshness to the glass. Windows behind the bar present a prominent view of the brewhouse, which has gone through a major breakdown, sanitizing and reorganization. Katie Boddy is Radiant’s Tasting Room Manager.
Director of Brewing, Andrew Bell, and his team were brewing a hazy-pale ale the day I toured the brewhouse. Cleanup and reconditioning throughout was apparent, with the system, equipment, plumbing, and also the canning line having been painstakingly disassembled for a thorough sanitation and repair before brewing commenced. Gone are some of the larger fermenters. The team’s focus initially will be on providing for more and constantly changing varieties of the many brews flowing through Radiant’s taps and filling its cans. Constant can releases will be the norm.
A barrel program was already in the works, with bourbon barrels filled and aging spirited beer.
Plans are also in the works to add a small kitchen in the not-too-distant future to provide onsite food choices of flatbreads, tacos and such.
Photo Courtesy of Radiant Beer Co
Common Ground & Vision
Many of you may recognize the three primary faces of Radiant Beer. All three are former veterans of The Bruery. Radiant’s President, Jonas Nemura, Director of Brewing, Andrew Bell, and Director of Marketing, Cambria Griffith have reunited to create Radiant Beer Co. Having launched very successful beers and projects together during their time at The Bruery, it made sense to come back together and bring forth Radiant Beer.
Jonas Nemura’s background in the brewing industry began sometime before he became one of The Bruery’s first employees. Living on the East Coast after graduating from Cornell, he was exploring what his next steps might be, career-wise. He considered law school, but given the expense, was looking at other paths he might follow. After some time working as a paralegal he decided he did not want to pursue law. Jonas had developed an affinity to craft beer via introductions at local tap houses, such as Ginger Man and Blind Tiger in New York. He was also home-brewing.
Photo Courtesy of Radiant Beer Co.
Partaking on an adventure to do something completely different came next. He and his wife secured New Zealand work visas and decided to move there for a year. While there, he went to work for a local brewpub that specialized in cask-conditioned ales, starting at the bottom with all of the menial-but-necessary tasks involved with brewing and learning the process. Back stateside after 18 months and equipped with a desire to continue in brewing, he connected with Rick Smets (Stereo Brewing), head brewer at Left Coast Brewing in San Clemente at the time. Nemura was hired at Left Coast where he worked for about a year. In 2008, Jonas met Patrick Rue at an OC Brewers Guild meeting, while Patrick was readying his soon-to-open The Bruery. Assisting with many of the early brews and tasks of opening of the new business, Nemura was eventually hired. As Brewer and Distribution Manager during the first year, he would grow with the brewery, serving as Director of Sales and Distribution, and Senior Director of Operations and Distribution until his leave 10 years later to join Chapman Crafted (Orange) in mid-2018.
Photo Courtesy of Radiant Beer Co.
Andrew Bell spent over eight years at The Bruery. There he learned the ins and outs of professional brewing. He started by paying his dues in packaging and cellaring before graduating to brewing. Before leaving for this opportunity with Radiant, Bell managed The Bruery’s Innovation Program, holding the reins on execution of all facets of brewing experimentation. Launch of the Offshoot Beer Co. brand (The Bruery’s hoppy cousin) also took place during that time.
Photo Courtesy of Radiant Beer Co.
Cambria’s Griffith’s foray into Marketing and Promotions for the brewing world began with writing about craft beer while working at Warner Bros full time. Before, long, and in the advent of Tony Yanow’s L.A. County craft beer ventures that included Tony’s Darts Away, Mohawk Bend and Golden Road Brewing (pre-AB-InBev), she accepted a position to assist him with marketing and promotions. She was also heavily involved with L.A. Beer Week for many years. Griffith left Golden Road for The Bruery. As Distribution Marketing Manager and Brand Marketing Manager, she worked with the team for almost 5 years, during building of Bruery Terreux and the aforementioned Offshoot Beer brands prior to moving on to Figueroa Mountain Brewing.
