Over the past decade of working professionally in beer, Inner Voice cofounders Rhett Caseman and Josh Johnson have brewed beers of every style, on systems of very different scales. But when they envisioned a brewery of their own, they knew they wanted to keep it small and taproom focused, with a balance between thoughtfully executed classic beer styles, and leading edge experimentation in hop-driven hazy and juicy styles.

The brewery, now fifteen months old, has been turning heads in the metro Atlanta market with both, offering everything from helles and Kölsch to hazy double IPA with high finishing gravities (alongside some of the best pizza in town from Glide located right in the taproom). In this episode, Caseman and Johnson discuss the steps that brought them here, and how they construct beers on the front edge. Along the way, they cover:

• understanding the hyperlocality of specific styles and the way they sell
• achieving maximum hop flavor density through advanced hop products such as Spectrum for dry hopping
• dialing in the lighted possible color with Pilsner malt and kettle tweaks
• eliminating boil hops and using minimal whirlpool hops to manage bitterness
• mixing Incognito and T-90 pellets to improve extraction
• using sea salt in water adjustments for body and punch
• maximizing thiol expression with thiolized yeasts
• brewing with new-ish hops like Nectaron

And more.

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