We have one here in Albuquerque New Mexico (yes that is still in the US) called Kelly's Brewpub. It's right next to the University so business is always booming. Although I never did BOP myself, I did work there for a while. We had 8 15 gal steam kettles so we were able to brew 19 different styles.
Although it was all extract and partial mash, the beer was pretty %$@#, good save the extract twang (<-----AG snob). Customers could come in a day or two after setting an appointment and brew any of the 19 styles. Kelly's lets them measure out hops, grain, extract and watch the kettle. Two weeks later they come back and bottle it, or we keg it if they have their own keg.
Unfortunately most of the customers are only interested in saving some money for 15 gal batch of beer and not the brewing itself. I often found myself rambling about the history behind various styles and brewing techniques only to watch their eyes glaze over as they lifted a pint glass to their lips.
Nevertheless, Kelly's has a very profitable business model. Even though the food is only mediocre at best, the atmosphere, location, extremely large patio, and good beer make it the place to be for college students and older folk the like, any day/night of the week.
The only downside is capacity. Over the summer, it becomes very hard to keep up with 19 different styles and the BOP side of the bizz with only eight 15 gal steam kettles to run it all.
But hey! Since when is too much business a bad thing?