Brewer Magazine Q&A: Bobby Thomas, Red Hare Brewing

This is a part of a continuing series of Q&As with brewers from across the U.S.
Brewer Magazine will share business and personal insights from Brewmasters, Head Brewers, Brewing Managers and others each weekend to help you, a fellow brewer, Brewmaster or brewing manager get to know each other better in the industry and learn more to better develop your own brand.

Bobby Thomas, Head Brewer/Co-Founder, Red Hare Brewing — Marietta, Georgia

BREWER: What is a lesson learned within your position that sticks with you to this day?
THOMAS: Always push forward. It’s easy in this business to get distracted by numerous things but if you keep the end goal in sight, you will find the bridge.

BREWER: Who is your mentor in the industry and why? What have you learned from them?
THOMAS: Alfredo Guadarrama — he’s our operations/packaging director who hails from Venezuela. From him I have learned that we can do/fix anything if we truly put our minds to it.

BREWER: What have you added to your brewery lately that’s unique or making your business more successful?
THOMAS: We’ve actually added a second location to be used mainly for wild/sour production in North Carolina.

BREWER: In today’s business climate for craft beer, how will your brewery grow?
THOMAS: We continue to brew beers that we feel the majority of people will want to drink more than just one of.

BREWER: What sort of innovations in craft beer excite you?
THOMAS: I like the sharing of pellicle pics on social media these days. I love the new strains of hops coming out all the time and watching the constantly evolving trends of craft beer. Fun times.

BREWER: If you had one strategy that you could implement to better the craft beer business, what would it be?
THOMAS: For the TTB to issue dissolved oxygen testers along with every brewers permit with instructions on how to use them and penalties for going over a national spec. (Editor’s Note: This was said tongue-in-cheek)

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