Weeping Radish Black Radish Dark Lager

Brewed by Weeping Radish Farm Brewery
Style: Dunkel
Jarvisburg, North Carolina USA

500 ml. Black with a small disc of bubbles above. Aroma is licorice, dry grain and light lemon and caramel. Flavor is the same with an initially light presence of yeasty citrus and bread dough which turns to a dominating sour character later. Mainly yeasty lemon, followed by some roast in the way-aftertaste; bleahh. Medium body is very watery and acidic-dry. All you lambic-loving people need to try these WR beers, cause that seems to be all they taste like.

Bottle from Bro who got me this on vacation. Murky brownish color. Smell of dark fruit, malt, hops, lemons, caramel and a touch of coco. Taste of malt, caramel, burnt toast, hops, and minor fruit. At times there was a hint of sour lemons.

Bottle. Pours like coca-cola with no head and barely any lace. Nose is caramel, corn, nuttiness, soy sauce slightly fruity and roasted malts. Flavor is slightly tart, soy sauce and immensely thin. More fruity and roasted malt flavors with odd flavors as well because of the slight sour character. Weird beer, kinda tough to drink. From reading other reviews, it seems like this is not just a bottle issue.

Bottle. Pours dark enough with a decent head. The aroma has lactic sourness with hints at prunes, soy sauce, and nuts. The palate is very light, though I originally thought of a schwarzbier when I tasted this one. Quaint roasted notes are present with a nutty character throughout. The flavor isn’t as sour as the aroma, but it’s still a little tart. I get the feeling the sourness wasn’t intentional and if it were more overbearing, it would ruin the beer. However as it is, this is pretty drinkable.

Bottle courtesy of durhambeer. Pours black with a thin white head. Smells of chocolate, dark fruit, light spice. tastes of tarte fruit, some sweet malt. Nice spicy finish.

Clear black pour with some ruby brown around the edges. Substantial white head. A little roast malt and grain, some earthy grass and mocha. A little scent reminiscent of a glass of wine that’s been sitting out all night. There are some hints at the flavors in the nose, unfortunately everything is dominated by a sourness. The coastal Carolina breweries need to work on this, this being the second brew with this problem I’ve had. The Azelea Coast Brewery in Wilmington has a stout or porter that has the exact same problem. I don’t know if this is intentional by them or if it’s the sea water or what. This is the first beer I’ve actually poured out. For some reason I toughed through the Azelea Coast brew. Maybe this is good right at the point of creation.

bottle. rocky khaki head (quickly dissapating) head into black body. aromas of moderate cocoa, some breadyness, and a weired sourness (almost like a hint that the chocolate milk has begun to turn). flavor is initially bittersweet into a bitter finish. long finish duration. average carbonation. dry texture. sourness is the only problem here...but it is a very distracting problem.

On Tap at the Federal. Yanked off that tap line as soon as people tasted it. Oh No! Infection infection infection! This one is actually very nice to look at. Black with a nice fizzy tan head. Ruby highlights when held to the light. But what the fuck is going on with this beer? You pick up a touch of roasted malt in the aroma but there’s a scary sourness lurking there. Then you taste it. Fuuuuuuuuuuuck that’s bad. Sour and rotten. Trouble is I checked with the owner and the keg had been tapped that day! I sent the beer back. The owner and bartender sampled it as well as some random dude sitting next to me. We all wretched at the horrible sourness. They need to get their shit together down there in Jarvisburg or Manteo or wherever it is they make this.