About Weeping Radish Farm · Brewery
Since the beginning, the Weeping Radish has brewed beer according to the Bavarian Reinheitsgebot Purity Law of 1516 which states that beer must be brewed using only four ingredients: Hops, Malt, Yeast and Water. No additives, chemicals or preservatives may be used. After brewing Reinheitsgebot beers for nearly twenty years, owner Uli Bennewitz was ready to expand that principle to the food chain. The average processed food travels around 2000 miles; the goal of our complex in Currituck County is to reduce the food chain to less than 200 miles and to create “Reinheitsgebot Food”, again no additives and chemicals and minimal processing. Gunther Kühle, a German Master Butcher, came over and helped to establish our new butcher’s facility, picking out the right equipment and developing recipes. Our goal is to work with local farms to source free-range pork and beef for all the sausages and charcuterie.
For two years, Weeping Radish grew organic and biodynamic vegetables on their 14-acre farm. Currently, they are exploring different farm share programs involving local restaurants and producers. The restaurant pays tribute to their German roots but focuses on hearty pub fare with freshly ground hamburgers and fresh cut fries listed alongside homemade brats and sauerkraut. The retail counter offers a variety of sausages, pastrami, bacon and of course beer to go.