Blenderies?

This doesn't count exactly since they now brew their own, but 3F was blending lambic that it purchased from others until recently.

 

De Cam and Haansens are blenders.

 

He has his own facility in Madison now, was opened about a year ago. I don't think he's got anything to do with the brewing process. @FFGeuzeria care to clarify?

 

Homebrew guru Bill Mares and former head brewer at Switchback Todd Haire are opening a wild beer & blending operation on Pine St. in Burlington, VT. Permits in the works.

 

He uses O'so's wort (and the wort of other WI breweries). At least this was true in the beginning. He does then inoculate it himself in his own coolship, but it was my understanding that he did not do any of the actual brewing.

 

Correct, I don't brew. I just do the fermentation/aging/blending/fruiting side. Last season I sourced wort from O'so, Penrose, and Rivertown.

 

Batch blending is a common practice. Big mainstream breweries do it, but they'd never admit it. It's not just for sour beers.

If you brew one IPA and a bigger IPA...sometimes you need to balance things...batch blending, yes they do it, but it's taboo.

 

Crooked Stave followed this model for a while. When they first moved to Denver everything was brewed for them by either Prost, River North, or Epic.

 

Lord Hobo Brewing Company in Woburn, Massachusetts blends three of their IPAs into their Boomsauce beer

 

B. United is an importer of beer. OEC Brewing is their project. And a lot, if not all Zymatore beers are brewed and bottled at OEC. http://www.beeradvocate.com/search/?q=oec+brewing+zymatore&qt=beer