Dogbolter

Dark Lager

  • The story
    • Malt
    • Chocolate
    • Toffee

This legendary beer began life as a strong ale, brewed in Fremantle, Western Australia around the time of the Americas Cup defence of ‘87. Around the same time another beer was gaining a cult following amongst the Matilda Bay brewers and staff — as well as a growing number of West Australian beer enthusiasts. That beer was Matilda Bay Dark Lager. It was the father of Dogbolter metaphorically, not literally ‘Dogbolt, I am your father’.

  • The style
    • Malt
    • Chocolate
    • Toffee

Dogbolter is a Munich-style dark lager. Central to this style is a rich malt character reflected in the make-up of the grist. We carefully selected six different malts including Pale, Crystal, Wheat, Chocolate Malt and Chocolate Wheat to deliver a rich caramel, chocolate and toffee flavour. Chocolate malts also give Dogbolter its dark ruby colour.

  • The craft
    • Malt
    • Chocolate
    • Toffee

We’ve balanced the big, six malt flavour with a soft, hop bitterness and, remaining true to the authentic style, we’ve selected the Germanic Hersbrucker hop to add complexity and a subtle, floral hop aroma.

  • The match
    • Malt
    • Chocolate
    • Toffee

An all-round favourite that’s great with a steak or roast, casseroles or even cheese, but particularly well matched to rich chocolate desserts such as chocolate and praline tart with triple cream. Take the chill off it before serving.

  • Vital stats
    • Malt
    • Chocolate
    • Toffee
  • BIRTHDATE 1988
  • ABV 5.2%
  • IBU 25
  • HOPS Hallertau Hersbrucker
  • MALTS Pale, Crystal Malts, Wheat Malt, Chocolate Malt, Chocolate Wheat

Recipe

chocolate tart

Ingredients
Method
  1. For the pastry, combine 320g plain flour, 2 tbs dark cocoa powder , 2/3 cup caster sugar, and 160g cold, diced butter and blend until the mixture looks like bread crumbs. Add 2 while eggs mixing until combined. Kneed the dough until smooth then flatten, wrap and rest in the fridge for 30 minutes. Roll the pastry so that its 3mm thick and place in a greased tart tin. Trim the edges and rest the pastry in the fridge for 15 minutes. Blind bake the pastry at 180˚C for 10 minutes, then remove the baking paper and bake it for a further 5-10 minutes, or until its firm.

  2. For white chocolate filling, melt 2/3 of a cup of white chocolate buttons, 60g of diced butter and 315 ml of cream in a bowl. Stir in 2 whole eggs and 2 egg yolks. Pour the white chocolate filling into the tart shell and bake it for 15 minutes with no fan until it has set. The tart should be 70˚C in the centre. Cool to room temperature.

  3. For the dark chocolate ganache, melt 1 and 1/2 cups of dark chocolate buttons and 250ml of cream in a bowl and whisk. Ice the tart with the ganache and set in the fridge.