Capon Beer: A Look Back To 1933

Later this summer, in collaboration with Lost Barrel Brewing, we will be offering a special lager brewed exclusively with Capon Springs Water.

In celebration of this milestone, we wanted to share the story of Capon Founder, Lou Austin’s quest to brew a Capon beer back in 1933.  At that time, Lou Austin, was very interested in creating a Capon brew, or a “Health Brew” as he called it in his business journals.  1933 was the year Prohibition ended and April through October of that year, Lou Austin held meetings with his attorney and business advisors (including the editor of the Philadelphia Record newspaper at the time) regarding his plans to brew Capon beer. Lou Austin kept very meticulous notes in his journals and we’re thankful he did!  Here is one of the early mentions of Capon beer in an entry dated Wednesday, April 5, 1933.  At the bottom of the page he writes:

“Everyone seems to take to the idea of making a beer out of Capon.  The sale of beer starts tomorrow, after 13 years of ban.  There’s a need for a high class beer because the tax on imported beers runs 10 cents a bottle.”

In Lou Austin’s personal files there are numerous documents regarding these efforts, including a list of reasons why beer made with Capon water is a good idea.  He writes:

“Why beer from Capon?

-There has always been a market for a high class beer (usually imported).
-Imported beers are now prohibitive, the tax being about 10 cents per bottle.
-Imported beers were better because they were made of fine spring waters. Pilsner is an example.
-All beer is 95% water.
-Capon Springs Water is soft, smooth and makes a delicious light beer.
-You can drink it in large quantities without feeling bloated.
-It has health-giving qualities that would form the basis of a fine advertising campaign. Advertising thought: A group wanted to make beer as made by the old German Braumeisters, with a fine spring water. So we went out and got the finest spring in America.
-It is the kind of product that would spread quickly by word of mouth.
-Brewery methods have so changed in the last 13 years that new plants are in order. A plant located at Capon Springs could be erected as economically as any present brewery could be remodeled.
-Capon Springs is located nearer to Pittsburgh, Washington, Baltimore, Philadelphia, New York and Boston than Milwaukee or St. Louis.“

Also in his files was a July 1933 letter written from a Mr. Emil Hediger who brewed beer with Capon water and found himself impressed by the results.  Here is an excerpt of the letter:

“The difference between the beer made with your water and the beer made with the  ordinary tap water is really remarkable.  It reminds both Mrs. Hediger and myself and all our friends of the old Pilsen Beer, and other German beers, which as you know, are almost all made of fine spring waters.  We observe how much richer and creamier was this beer made with Capon Springs Water than with the ordinary city water, how much body it seemed to have and yet how much more freely it could be drunk without any bloated feeling… all who try this beer made of Capon Water say they prefer it to any of the beers put out today.”

In a paper he was presumably drafting to send to potential investors entitled, “The Romance of Capon Springs,” Lou Austin wrote:

“And now, this wonderful water has been made into a perfectly marvelous beer.  A drink that is delicious and good for you.  You drink to your health when you drink Capon Springs Beer.“

Unfortunately, Lou Austin’s business advisors were strongly opposed to the beer business and he was unable to secure any beer contracts.  There is no mention of Capon beer in his journals after 1933.  But thankfully, the story doesn’t end there!  Some 89 years later we have picked up where Lou Austin left off, and, with the help of our friends at Lost Barrel, are brewing that “Health Brew” that he wanted all those years ago! Cheers!