Not a "brewery" in the common sense of the word, Backacre Beermakers may be the first example of a "blendery" in the United States. We work with nearby brewers to produce wort (unfermented beer) that we then take to our place for its long transformation into beer. From this stock we carefully blend a single product: BACKACRE sour golden ale.
The idea of making wort at a central brewhouse and fermenting it in other places is a very old one, and still practiced in a few areas of Belgium and Germany. It allows a community to make more efficient use of its resources, especially for beers that are made in small volumes and take a great deal of time to produce.