Marietta was different in 2011. Before the "Beergarden Revolution" swept across the Georgia suburbs, the craft scene was basically a handful of pioneers trying to convince people that beer shouldn't always look like water. That is where Red Hare Brewing Company comes in. Roger Davis and Bobby Thomas didn't just decide to make beer; they decided to change how Southerners drank it. They were the first craft brewery in Georgia—and only the third in the entire Southeastern United States—to put their product in cans. People thought they were crazy. Back then, "craft" meant glass bottles. Cans were for the cheap stuff.
But they were right.
History has a funny way of vindicating the risk-takers. Today, you can't walk into a Total Wine or a local package store without seeing a wall of colorful aluminum. Red Hare started that trend locally, and they did it while leaning into a distinct "hare" branding that felt approachable rather than elitist. They aren't trying to be the most "experimental" brewery on the planet. You won't find many $25 four-packs of quadruple-dry-hopped IPAs that taste like onion juice. Instead, they’ve built a legacy on drinkability.
The Long Day Lager Legacy
If you've spent any time in Georgia, you've seen the blue can. Long Day Lager is arguably the backbone of the Red Hare Brewing Company identity. It’s a 4.9% ABV Bohemian-style pilsner that basically defines "lawnmower beer." It’s crisp. It’s light. It doesn't demand you sit in a dark room and contemplate the notes of pine and grapefruit. It just tastes like beer. Honestly, in an era where breweries are adding lactose, marshmallows, and literal breakfast cereal to their mash tuns, there is something deeply refreshing about a brewery that still prioritizes a clean lager.
They use a specific blend of Hallertau and Tettnang hops for that one. It gives it a floral, slightly spicy finish that differentiates it from the macro-lagers your grandpa drinks. It’s about balance.
Then there’s the Soft Parade... wait, no, that’s Short’s. Red Hare’s equivalent heavy hitter in the fruit space is the SPF 50/50. This is their India Pale Radler. They take their Gangway IPA and blend it with sparkling grapefruit soda. It’s basically summer in a can. When it first launched, the purists scoffed. "Mixing soda with beer?" they asked. But then the Georgia humidity hit 95% with 90% humidity, and suddenly, a low-alcohol grapefruit radler seemed like the smartest invention since air conditioning. It became a cultural staple at Lake Lanier and the North Georgia mountains.
What People Get Wrong About the Marietta Taproom
A lot of folks think a brewery is just a factory with a bar attached. At the Red Hare Brewing Company headquarters on Delk Industrial Boulevard, it feels more like a community garage that happens to have world-class equipment. They’ve gone through renovations, sure, but the vibe remains industrial-chic without the pretension.
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It’s tucked away. You have to want to find it.
The taproom is where the experimentation actually happens. While the grocery store shelves are stocked with the classics, the Delk Road location is where they play with small batches. You might find a Tequila Barrel-Aged SPF 50/50 or a heavy-hitting Stout that never makes it to wide distribution. They also branched out into spirits with Red Hare Spirits, producing gin, rum, and vodka. This wasn't just a whim; it was a business pivot to capture the "cocktail crowd" that often gets left behind during brewery outings. Their Gin, in particular, uses botanicals that complement the citrus notes found in many of their beers.
The Root Beer Factor
One thing that genuinely separates Red Hare from the pack is their non-alcoholic game. Most breweries treat root beer as an afterthought—a dusty keg in the corner for the one kid who got dragged along. Red Hare treats their Root Beer (and their Grape Soda) with the same reverence as their ales. It’s made with pure cane sugar. No high fructose corn syrup. It’s caffeine-free.
Honestly? It’s some of the best root beer in the South.
The fact that they can it and sell it in four-packs at Publix is a genius move. It builds brand loyalty before a customer is even old enough to buy a pint. It’s a "family-friendly" approach that actually works because the product isn't a gimmick. It’s delicious.
Why the "First to Can" Status Actually Mattered
In 2011, canning was a massive financial risk. Bottling lines were the industry standard for small guys. But cans are objectively better for beer, especially in the South. They block 100% of UV light, which prevents the beer from getting "skunked." They are also lighter, which reduces the carbon footprint during shipping. And most importantly for Southerners: you can take cans to the pool, the beach, and the golf course.
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Red Hare saw the "lifestyle" aspect of craft beer before it became a marketing buzzword. They knew their customers were hikers, tubers, and tailgaters. By choosing the can, they moved beer out of the pub and into the wild.
The Shallow End of the Pool
Lately, they’ve leaned into the "Low-Cal" movement. Shallow End is their tart ale that comes in at under 100 calories. This is where the market is moving. People want the flavor of a craft brew without the "beer belly" consequences of a 9% Double IPA. It’s a hard line to walk. Usually, low-cal beers taste like flavored seltzer water. Red Hare manages to keep a bit of body in there. It’s not "thick," but it doesn't feel like you're drinking a mistake.
Growth and the Still on the Square
Expansion is usually where craft breweries lose their soul. They get bought by Anheuser-Busch or they grow so fast the quality drops. Red Hare took a different route. They opened a second location called "The Still on the Square" in the heart of Marietta Square. This moved them from the industrial outskirts into the public eye.
It’s a different beast entirely. It’s a full-service restaurant. They use their spirits for high-end cocktails and pair their beers with elevated pub food.
If the Delk Road location is for the "beer geeks," the Square location is for the "Friday night out." It’s a savvy business move. It protects them from the volatility of the distribution market. When shelf space at Kroger gets crowded with national brands, having a dedicated kitchen and bar in a high-traffic area keeps the revenue steady.
Technical Specs for the Enthusiasts
For the homebrewers or the people who actually read the labels, here is the "meat" of their core lineup:
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- Long Day Lager: 4.9% ABV / 25 IBU. This is their flagship. Clean, crisp, malt-forward.
- Gangway IPA: 6.2% ABV / 60 IBU. This is a classic West Coast-ish IPA. It’s not a hazy juice bomb. It has that characteristic bitterness and a solid malt backbone.
- SPF 50/50: 4.2% ABV. The ultimate sessionable fruit beer. It’s technically a blend, making it incredibly easy to drink.
- Soft Jaws: Their take on the New England IPA trend. It’s hazier, softer, and more tropical than Gangway.
The Reality of Being an "Older" Craft Brewery
In the craft beer world, 13+ years is an eternity. You’re the "old guard." You aren't the shiny new toy on Instagram. Red Hare Brewing Company has had to fight for relevance as hundreds of other breweries popped up in Georgia after the laws changed in 2017 (allowing direct sales to consumers).
They’ve stayed relevant by not chasing every single trend. They didn't pivot entirely to seltzers when that blew up, though they do make them. They didn't stop making their core lagers when everyone else was making "Pastry Sours." There’s a certain dignity in that. They know who their customer is: a person who wants a reliable, high-quality beer that doesn't cost $7 a can.
Practical Steps for Visiting or Buying
If you are looking to dive into what Red Hare offers, don't just grab a random six-pack.
Start with the Long Day Lager if you like traditional beer. If you’re at a BBQ, grab the SPF 50/50. If you are visiting Marietta, go to the Delk Road location for the history and the "warehouse" feel, but go to The Still on the Square if you want a full meal and a cocktail made with their own gin.
Check the "canned on" date on the bottom of the cans. While lagers have a slightly longer shelf life than IPAs, you always want to drink these within 90 days of canning for the best experience.
Most people don't realize they also offer brewery tours that are actually educational. Unlike the massive corporate tours, you can usually talk to someone who actually touched the grain. Ask about their water filtration process; Marietta water is decent, but they do some specific chemistry to get that pilsner-perfect water profile.
Support the local guys. Red Hare paved the way for the vibrant Georgia scene we have now. They took the hits so that the new breweries could run. Whether you’re a local or just passing through the Atlanta suburbs, it’s a foundational piece of Southern brewing history that still tastes as good as it did when that first blue can rolled off the line.
Actionable Next Steps:
- Check your local inventory: Use the beer finder on the Red Hare website to see if SPF 50/50 is in stock near you—it’s the most widely distributed seasonal.
- Visit the Square: If you’re in North Georgia, skip the industrial park for your first visit and head to The Still on the Square for a "tasting flight" of their spirits.
- Try the Root Beer: Seriously. If you have kids or are a non-drinker, buy a four-pack of the root beer. It’s a benchmark for the style.