Witbier is far more than an aperitif. Fresh, light and aromatic, it finds its place at the table just as a crisp, aromatic white wine would. We have picked three easy recipes around Silly Blanche: one where the beer goes into the pot, and two where it is served alongside the plate.
Silly Blanche at a glance
Silly Blanche is a top-fermented Belgian witbier, brewed in Silly, in the Hainaut province, by a family-owned brewery founded in 1850. Malt, wheat, coriander, dried orange peel and Hallertau hops give the beer its distinctive character.
In the glass, it is pale and hazy. On the nose, orange peel brings fresh citrus notes, with a subtle hint of tangerine. On the palate, it is crisp and refreshing, with coriander adding a delicate spicy note and orange peel bringing a lively citrus character through to a clean, refreshing finish.
It also won Silver at the Asia Beer Challenge 2020.
Recipe 1: mussels in witbier
A Belgian classic with an aromatic twist. The coriander and orange zest in the recipe echo the spices in the beer.
Serves 4. Prep: 15 min. Cooking: 10 min.
Ingredients
- 2 kg mussels
- 1 bottle of Silly Blanche (25 cl)
- 2 shallots and 2 garlic cloves
- 1 celery stick
- 30 g butter
- 1 tsp crushed coriander seeds
- Zest of 1 unwaxed orange
- 10 cl crème fraîche (optional)
- 1 bunch of flat-leaf parsley, black pepper
Method
- Rinse the mussels under cold water and discard any that stay open.
- In a large pot, gently cook the sliced shallots, garlic and celery in the butter for 3 minutes.
- Add the coriander and orange zest, pour in the Silly Blanche and bring to the boil.
- Add the mussels, cover and cook over high heat for 5 to 7 minutes, shaking the pot now and then. They are ready as soon as they open.
- Off the heat, stir in the crème fraîche and chopped parsley. Season with pepper and serve straight away.
The pairing: serve with fries or crusty bread, and a second, well-chilled Silly Blanche at the table.
Recipe 2: poke-style salmon bowl with citrus and ginger dressing
A fresh, Asian-inspired dish, ready in 20 minutes. An ideal match for a Belgian witbier.
Serves 2. Prep: 20 min. Rice: 15 min.
Ingredients
- 250 g sashimi-grade fresh salmon (or smoked salmon)
- 150 g sushi rice
- 1 avocado, 1/2 cucumber, 1 carrot
- 1 mango or 2 tangerines
- 100 g edamame
- Sesame seeds, fresh coriander, 1 spring onion
- For the dressing: 3 tbsp soy sauce, juice of 1/2 orange, 1 tsp grated ginger, 1 tsp sesame oil, 1 tsp honey
Method
- Cook the rice according to the packet instructions and let it cool slightly.
- Dice the salmon, slice the avocado and mango, and cut the cucumber and carrot into thin sticks.
- Whisk the dressing ingredients together.
- Divide the rice between two bowls, arrange the toppings in sections, drizzle with the dressing and finish with sesame seeds, coriander and spring onion.
The pairing: the citrus notes of Silly Blanche echo the orange dressing, while its freshness lightens the salmon and avocado. The same pairing works with sushi, dim sum or a mild Thai green curry.
Recipe 3: no-bake lemon tart on a speculoos base
A dessert with a Belgian touch, and no need to switch on the oven.
Serves 6. Prep: 20 min. Chilling: 2 h.
Ingredients
- 200 g speculoos biscuits and 80 g melted butter
- 3 eggs and 120 g sugar
- Juice and zest of 2 lemons
- Zest of 1 unwaxed orange
- 80 g butter, diced
Method
- Crush the speculoos, mix with the melted butter and press firmly into the base of a tart tin. Chill for 30 minutes.
- In a saucepan, whisk the eggs and sugar, then add the juice and zests.
- Cook over low heat, stirring constantly, until thickened, about 5 minutes.
- Off the heat, stir in the diced butter until the cream is smooth.
- Pour over the speculoos base and leave to set in the fridge for 2 hours.
The pairing: the lemony notes of the tart and the orange peel in the beer complement each other, while the beer’s liveliness balances the sweetness of the speculoos.
What else goes with a witbier?
Silly Blanche is a versatile beer, equally enjoyable as an aperitif or with food. It pairs particularly well with:
- Seafood and fish: mussels, oysters, shrimps, shellfish, smoked salmon, grilled fish, ceviche, sushi
- White meats: grilled or roasted poultry, lightly seasoned pork
- Asian cuisine: dim sum, Vietnamese dishes, lightly spiced Thai dishes, green curries
- Salads and vegetables: fresh salads, asparagus, peas, beans, tomato and mozzarella
- Cheeses: fresh goat’s cheese, feta, mozzarella, young Gouda, mild Brie
- Brunch: eggs, omelettes, smoked salmon
- Desserts: fruit tarts, citrus desserts, biscuits, lemon pastries
Frequently asked questions
Can you cook with witbier? Yes. Its lightness and citrus notes make it an excellent base for mussels, poached fish or braised poultry, wherever you would usually reach for white wine.
What food goes with witbier? Seafood, fish, Asian cuisine and fresh salads are its best companions. It also works beautifully with fresh cheeses and citrus desserts.
At what temperature should Silly Blanche be served? Between 4 and 7 °C, to enjoy it at its freshest.
Where can I find Silly Blanche? On the Brasserie de Silly e-shop and at our partner retailers.
Ready to try these recipes? Order your Silly Blanche on the e-shop.