About this site
Lodge Ales is a celebration of great beer and great food. From brewing our own Lodge Ale Mild, to enjoying a meal at the pub, to sharing recipes for high-quality dishes, this site brings everything together. You’ll also find inspiration for food we use alongside—and even within—the beer brewing (and quaffing) process.
Lodge Ales
Lodge Ales was founded on a simple belief: something has been lost from today’s ales. While many modern beers lean toward higher strength and heavy hopping, the classic dark mild has largely faded away. Inspired by a time when “ale” meant a smooth, malt-led drink, we set out to revive the true character of traditional mild—rich, balanced, and deeply satisfying.
We producing 3 core products: a Dark Mild, a Best Bitter and a Lager.
A traditional British low-gravity ale with modest strength, inspired by the dark brown Milds of the late 1970s and 1980s brewed by Bass (Sheffield) and served in venues such as the Top House in Hessle, East Yorkshire. It also reflects the character of Hull Brewery’s Mild from the same era, which continued to be produced into the 1990s and early 2000s by the brewery’s successors.
At Lodge Ales, we craft a 3.2% ABV Mild with a gentle hop character. This easy-drinking session ale is traditionally served through a hand pump into a tulip glass, where it forms a soft, creamy off-white head—never frothy—with each sip leaving a distinctive lace of foam around the glass.
This session Mild is perfectly complemented by a slightly stronger Best Bitter, and for those who enjoy a “mixed” pint, the two combine beautifully.
Our refreshing lager is a crisp, clean beer with a light body, subtle malt sweetness, and a gentle hop bitterness, delivering a cool, thirst-quenching finish that’s bright, smooth, and easy to drink.
Wikipedia define Mild an its history ever so well:
Mild ale – Wikipedia and Lodge Ales brewing will be in the spirit of the traditional Mild brewing.
Repas – Pubs & Food
All the Pictures of Public Houses and Food (for copywrite purposes) are taken form the Public House’s web site as they are in essence an extension of their web-site.
My visits to Public Houses and their Restaurants are anonymous, and are funded paid in full by me, not by the Pub or Restaurateurs, so the reviews within the “Nice Pubs with Good Food” posts list represent an independent and honest opinion.
The star rating is based on my experience of the visit and the food. Most, I expect, will be 3 or 4 star, the exceptional being 5 star rating.
The one stars go to the pubs where there is obviously issues with the standard of food preparation – this can only be determined after the visit. One stars also go to the pubs who’s service or food quality is shockingly poor.
Charcuterie
Charcuterie is the culinary craft of preparing and presenting cured meats, traditionally rooted in French cuisine but now celebrated worldwide as both a practical skill and a form of edible artistry. At its heart, charcuterie combines preservation techniques with thoughtful composition, resulting in boards that are as visually appealing as they are delicious.
At the heart of everything we produce—sausages, bacon, burgers, pork pies, and haggis—is a commitment to fresh, natural ingredients and time-honoured methods, without the use of sulphates or artificial preservatives.
Sausages
Our sausages are made using carefully selected cuts of fresh shoulder of pork, coarsely minced and blended with simple seasonings. By keeping the process cold and controlled, we preserve the natural texture and flavour of the meat. Without sulphates, the sausages retain a clean, honest taste—free from artificial after-notes—and are best enjoyed fresh or frozen promptly.
Bacon
Our bacon is traditionally cured using only salt and time. This natural curing process draws out moisture and develops deep, savoury flavour without additives. The result is bacon with a true, authentic character—less processed, more delicate, and closer to how it would have been made for generations.
Burgers
We make our burgers from quality cuts of fresh meat, simply minced and lightly seasoned to let the natural flavour shine. With no unnecessary fillers or preservatives, they deliver a juicy, satisfying bite that reflects the quality of the ingredients.
Pork Pies
Our pork pies are crafted using hot water crust pastry and hand-prepared, seasoned pork filling. Whether shaped traditionally or in tins, the focus remains on freshness and balance, producing a pie with rich flavour and a firm, natural texture—enhanced, not masked, by careful seasoning.
Haggis
Our haggis is made using lamb offal, oats, and spices, prepared in a way that honours tradition. By avoiding artificial preservatives, the natural depth of flavour from the ingredients is allowed to come through fully, creating a hearty and authentic product.
The Benefit of Doing It Naturally
Producing in this way—without sulphates—means:
- Cleaner, more authentic flavour
- Closer connection to traditional methods
- Transparency in what you’re eating
- Products that rely on quality and care, not additives
It also means shorter shelf life, so freshness and proper storage are key—but that’s the trade-off for food made honestly, simply, and as it should be.