And does it have connection to the enigmatic "C" Ale, that type of Strong Ale only found in the Manchester area? I've no idea, to be honest.
The biggest surprise is that CC was only briefly dropped during WW I, for about a year between October 1917 and November 1918. Brewing strong beers became virtually impossible after April 1st 1918, when the average gravity of all the beer a brewery produced couldn't be more than 1030º. Pretty difficult to brew a beer of 1060º and stick to that rule.
Brewers had to be careul. The average was totted up every quarter and brewers who exceeded the permitted average faced fines. Boddington took this so seriously that they kept track of the weekly average in their brewing book:
Like all of Boddington's beers, CC wasn't very heavily hopped in comparison to London beers. A London-brewed Burton Ale was hopped at around 12 lbs per quarter of malt - about treble the rate of CC.
It's surprising how well the OG bounced back after the war. The average drop in gravity between 1914 and the early 1920's when things stabilised again was about 19%. CC's fall was just 4%. Barely even significant. Its gravity did fall a little more between the wars, but in 1939 was still a very respectable 1056º.
|Boddington CC 1914 - 1921|
|Date||Year||OG||FG||ABV||App. Atten-uation||lbs hops/ qtr||hops lb/brl|
|Boddington brewing records held at Manchester Central Library, document numbers M693/405/126 and M693/405/126.|