Camden Courier-Post – May 29, 1950
The Camden County Beverage Co., South Jersey’s largest brewery, pays approximately $1,100,000 in federal and state excise taxes annually.
The brewery, located in a two-block area, bounded by Broadway, South Sixth street, Chelton avenue and Bulson street, employes an average of 140 persons, with the weekly payroll averaging $10,000. Brewers of Camden beer and Lord Camden ale, the firm uses 120,000,600 gallons of water each year from its seven artesian wells. In addition, 150,000 bushels of malt and 60,000 pounds of hops are used.
Brewery ingredients are imported from all parts of the world, including hops from Europe, malt from Canada and even moss from Ireland.
Brewery at Harrison
The present firm, organized in 1925, began operation of its second brewery at Harrison last year, The two plants have a combined capacity of more than 1,000,000 barrels of beer and ale annually.
A large scale industry, the brewery has its own refrigerating plant which enables the beverage to be kept at a continual 32 degree temperature during most of the beermaking process.
Fred A. Martin Sr., president of the firm, pointed out that the malt and hops are transported to the door of the plant by railroad cars, then vacuum pumped to the storage bins.
The entire beer-making operation employes the most sanitary methods, Martin said, with the grains passing through a malt mill which removes any particles that might be in the grain
Pointing to the speedy delivery system used at the brewery, Martin said:
No beer is better than freshly-bottled beer. Since the beer is brewed locally, we are able to distribute it more quickly than if we had to ship it. This assures that the beer always is fresh.”
Martin said the brewery disributed more beer last year than any year in its history, operating at full capatity at all times.
“The sale of bottled beer continually is on the increase, Martin sald. “We know it is fresh beer because the bottling date is on each label.”
Declaring the brewery uses more malt in its beer than the average brewery uses, Martin said:
“The beer is brewed according to the old established European methods, under the supervision of a brewmaster who grew up in the industry and who was trained not only in America, but also, in Holland, Germany, Denmark and Czechoslovakia.”