Great Marsh Brewing Company Opening Fall 2019

Webber Restaurant Group is pleased to announce a partnership with longtime friend, brewer, and software entrepreneur, John Collins, to open a state-of-the-art brewery with a full service restaurant on the Essex Causeway.

Great Marsh Brewing Company is slated to open in the fall of 2019 and will showcase a custom-built, 30-hectoliter German-engineered brewing facility from BrauKon GmbH. The location boasts a taproom, outdoor beer garden, and full service restaurant with a large viewing area on the second floor for guests to view and engage with the brewing process. The 15,000 square foot facility is situated directly on the causeway in historic downtown Essex with stunning views of the Essex River and the Great Marsh.

“We are very excited to partner with John on this one-of-a-kind project,” said Webber Restaurant Group co-owner Josh Webber. “For the past year we have been collaborating on the design of the building which has resulted in a truly unique brewery and restaurant destination. All of our personalities shine through in this project, with some highly advanced beer science happening alongside great food and drink in a fun and casual atmosphere. We are all looking forward to becoming part of the Essex community and have already started planning ways to give back to various causes in the area, including Great Marsh conservation efforts.”

John Collins added, “I’m very much looking forward to transitioning from a semi-automated (some might say ‘fanatical’) home brewer to fully-automated production scale brewing utilizing the latest in brew house technology. I’ve been contemplating and preparing for this next level for quite some time, having made just about every style of beer there is. Between my engineering background, meticulous nature, and inventive/collaborative style, I’m excited at the opportunity of introducing both familiar and unfamiliar beer styles while simultaneously soliciting feedback, ideas and suggestions from the community at large. Someone famous once said (or should’ve said) ‘There’s no better judge of taste than one’s own taste buds, so commit to discovering and delivering what people want.’ Words to live by. Through hard work and dedication to the craft, I’m hoping that Great Marsh Brewing Company will become a welcome addition to the North Shore. Bringing the Webbers on board early has resulted in some great collaboration, and I’m confident we’ve developed both a unique and enticing addition to the thriving New England craft brewing landscape.”


We are pleased to announce the arrival of our new executive chef, Brendan Pelley. Chef Brendan is a Chelmsford native and has been cooking professionally in the Boston area for over 10 years. If his name sounds familiar, maybe you have seen him on renowned food competitions, such as Hell’s Kitchen, Beat Bobby Flay, and the WGBH Food Fight.

We hope you will visit soon to taste some of his mouthwatering new menu items, such as Seared Scallops with roasted beet risotto, crispy prosciutto, preserved lemon; Red Wine-Braised Short Rib with blue cheese polenta, shaved Brussels sprout salad, horseradish gremolata; or Maplebrook Farm Burrata with sweet potato puree, ras el hanout granola, and hot honey, to name a few.

Please join us in welcoming Chef Brendan to lead our culinary team. Scroll down further for a more detailed bio.

Known most recently for spearheading the Boston trend of modern Greek cuisine as chef de cuisine at Doretta Taverna and his pop-up restaurant Pelekasis at Wink & Nod, Chef Brendan Pelley has also long been known for his commitment to using local, sustainable and organic foods to influence his cooking. Chef Brendan has achieved an impressive list of accolades including Rising Star Chef by Improper Bostonian, Best in New England from Yankee Magazine, as well as several Boston Magazine Best Restaurant awards during his chef tenure in Boston. He has had the honor of twice being a featured chef at the legendary James Beard House in New York City and competed on FOX television’s Hell’s Kitchen as well as Food Network’s Beat Bobby Flay.

When he’s not in the kitchen at Gibbet Hill Grill, you can find him hiking and foraging for mushrooms with his family in and round his home town of Chelmsford.