SOMERSWORTH, New Hampshire – Nov. 29th, 2016 – Bad Lab Beer Co. announces the extension of their brewery and tasting room into a farm-centric brewpub set to launch in winter 2017 in collaboration with Bad Lab head brewer, Chuck; internationally acclaimed Swedish designer, Richard Lindvall; and distinguished local chef, Evan Hennessey.
Bad Lab has developed a reputation for doing things differently and challenging what’s expected. Among its growing success in the New England craft beer market, teaming up with Hennessey and Lindvall to construct a fully functioning restaurant at the brewery will provide a unique destination for locals and visitors alike.
While Hennessey is recognized for his high-end modern style of cuisine, the brewery and restaurant will offer a welcoming space for families to dine in a casual yet elevated setting.
“In all the years I’ve been cooking in restaurants, this will be the first one that my kids will be able to eat at when we’re open. That’s a very important thing to me,” said Hennessey.
Steering away from the typical American brewpub, the restaurant will be a unique community gathering space where guests can interact with the bar and kitchen. Hennessey, Lindvall, and Bad Lab’s head brewer aim to create a synergy between the dining experience and the setting.
“It should feel like a minimalistic living room where everyone is mingled together,” Lindvall said. “I will be working with different shades of gray scale and showcasing the kitchen’s fresh ingredients to give some color and warm up the space to connect the atmosphere with the food and beer.”
All styles of beer being produced will be considered with the menu. The beer “is going to be just as unique and flavorful as what Evan puts out. A well-matched beer and food pairing is a spiritual thing. It’s euphoric if you hit it right,” said Bad Lab head brewer.
Hennessey will serve burgers made from locally raised dairy cows, which are typically deemed unusable to the farm after producing milk. He plans to work with farmers to make use of those cows and bring something unique to the table.
“I’ve seen this done in Scandinavian regions. Beef cattle can be a higher fat product, but if we use dairy cows we have a pasture-raised cow for its entire life. It will taste different, but for layers of reasons,” Hennessey said, “We’re jumping into the food chain from a different angle to create a unique product and experience.”
About Bad Lab Beer Co.
Bad Lab Beer Co. is a Somersworth, NH based craft brewery opened in September 2016. Currently available at the tasting room, on draft and in bottles throughout New Hampshire, Bad Lab refuses to follow the rules. They produce bold beer that is aromatic, assertive, and leaves a lasting impression. Head brewer Chuck spent more than a decade working at a large beer company where his only job was to follow the recipe. Fed up, he began brewing in the woods (with no electricity) to make his own kind of beer. When Chuck’s off-the-grid creations became the stuff of legend in the craft beer world, it was time to bring his beer out of the woods and into the Lab. Don’t expect him to be there a lot. Chuck still prefers the woods.
Visit the tasting room:
460 High St. Somersworth, NH 03878
About Richard Lindvall
Richard Lindvall is a Stockholm based designer predominantly working with interior design and concept direction, but also within a number of creative fields such as photography, publication and graphic design. Striving to always make his projects completely unique, Richard also designs furniture and decor that is incorporated into each of his interior projects. Richard is simultaneously driven by functionality and aesthetics, resulting in spaces that are at the same time spectacular and minimalist, exclusive but welcoming. This approach has given his work international attention in numerous publications such as Frame, Dwell, Dezeen, Wallpaper and Elle Decoration, as well as won prestigious awards such as the World Interiors News award in the category, Restaurant Interiors for Restaurant & Bar Nazdrowje, and honorable finalist spaces in Architizer’s A+ Awards and Wallpaper Design Awards. The global network Archilovers selected his project Usine as one of the best and most loved in 2015 out of 50,000 projects. In 2015 he was also shortlisted in the category, Interior Practice of the Year, in the World Interiors News award in London.
About Chef Evan Hennessey
Chef Evan Hennessey is a New Hampshire based chef who co-owns Stages at One Washington. He graduated from Le Cordon Bleu at the Atlantic Culinary Academy in 2001. He has worked as the Executive Chef of 43 Degrees North, and The Dunaway Restaurant, as well as Chef de Partie of the 100 Club, all in Portsmouth, NH. He currently focuses on what he deems Progressive New England Cuisine, utilizing locally farmed and foraged foods to create artistically inspired dishes. In the spring of 2014, Hennessey was named a semi-finalist for the James Beard Awards in the category of Best Chef Northeast. In October of 2013, Chef Hennessey traveled to New York City and won the StarChefs.com VitaMix Challenge, a national competition that included a field of several hundreds of chefs, honed down to 6 six finalists and completed at the International Chefs Congress in Manhattan. Chef Hennessey is also a 2014 StarChefs.com Rising Star Chef Winner for Coastal New England.
This article originally appeared on craftbeer.com