Fletcher produces around 8,000 cases of beer by himself in Anchorage. That works out to around 600 barrels per year. Individual batch sizes are around 1,300 cases.
All of the beer at Anchorage is fermented using two 60-barrel oak foeders from Harlan Estate Winery in Napa Valley. Four more foeders will be coming in (didn’t specify source) though there are no plans to expand production capacity much further than that. It doesn’t sound as if Fletcher is interested in dealing with the overhead that comes with growing the operation. He just wants to brew.
Perhaps most interesting from the talk was that Fletcher has been “messing with idea of putting in a coolship.” He didn’t expand any further than that.
Much of the discussion centered around yeast and working with Brettanomyces, in particular. (Who knew that it increases the shelf life of beer?)
Anchorage beers are currently available across the U.S. in 750ml bottles through the Shelton Brothers and through a local distributor in Alaska.