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Be Silly ‘s Pistolet : a journey of flavours
From a production of 10,000 hectolitres in 2008, the brewing increased to more than 25,000 hectolitres in 2018 with more than 17 varieties of beers.
A good meal always starts with good ingredients, and at Be Silly, we don't skimp on that! Creating local collaborations, combining surprising tastes and guaranteeing quality are the key words in all our creations!
The journey has started with the Silly Brewery, hence our name "Be Silly".
Let's go back to the beginning of its creation for a bit of history. It was in Silly town that the Brewery of Silly was founded in 1850 by Marcelin Hypolite Mynbrughen, initially called Cense de la Tour. Since then, the brewery has continued to evolve from father to son and today it is the 6th generation that accompanies us in our dream and desire to conquer the world.
The cousins Lionel and Bertrand Van der Haegen are running the current business. Bertrand manages the production, and Lionel manages the sales. The brewery is experiencing strong growth, sustained in particular by its exports and its reputation for quality.
The 2nd step of this journey was the meeting with David, from the company Food Ingredients Technologies, located in Enghien, which is very active in natural foods production. He is the pioneer designing our perfect "vegan steak", spices and other delicacies for our pistolets.
The road continued and we came across Florent and Quentin, who are part of Table Ronde, a farmer's relay that promotes local products, of high quality and above all at fair prices for farmers. In addition to receiving premium farmhouse meat, we also share our premises in Brussels. An end-to-end collaboration and the firm belief that we can go further together.
Let the challenge begin, we are ready!
But the path doesn't stop here, we have been totally won over by “Les Fromages de Thoricourt”, a small family business that uses milk from their own cows and continues to grow every year. They also use Silly beers for one of their soft cheeses. You will have the opportunity to taste it, no worries dear gourmet friends.
The quest for the perfect pistolet continues because we didn't find yet the indispensable element to complete your palets: the crunchy and delicious bread. This is where we met the proud baker Carl who is running“ Au four et au Moulin”. My friend, this first bite… a crispy bread that will resound forever in the land of delights.
The final touch was to find THE fries, the one that makes our country proud of our culture and renowned for the best fries in the world. I had the pleasure of visiting the family warehouse at Bel-frits, runs by Philippe who takes a good fry very seriously. It is made from the best variety of potato, the Bintjes, which is floury for perfect cooking and golden brown as we like it. We receive them fresh and cook them twice with vegetal oil.
What to do with brewers' grains : the dreches ?
At the end of the road, our suppliers are more than just delivering products, they are the symbol of collaboration, sharing and synergy to offer the best ingredients to our customers and to build tomorrow's world with healthy and qualitative products.
Buying Be Silly also means contributing to the work of these small family and local businesses. Above all, we want you to enjoy it. 😊
Each one brings its own particular characteristics in terms of taste and allows the creation of hundreds, thousands of beer recipes depending on each one tastes.
Let's start with the beginning: the beer
We all know this divine beverage obtained by fermenting a must of vegetable products that have existed for much longer than we can remember. Beer is above all the use of 4 main ingredients: water, malt, hops and yeast.
First of all, the cereals used for brewing must be malted in a malting plant. Once the malt is obtained, the brewing process can begin.
The brewing process
The dreches in all this?
Our dear and tender waste appears just before the “Wort Kettle” where the brewer are doing a first filtration.
These "boiled" cereal residues are separated from the liquid and will not be used in the rest of the process for the most part. This is what we call the Dreches.
At that moment, part of it will be partially reused (for animal husbandry, compost, human food, biofuels,...) while the rest will be lost forever.
We are talking about an average ratio of 300 kg per 1000 litres of beer brewed. That makes them a cereal to exploit, especially since they are known to have interesting nutritional properties with a concentration of proteins and minerals three times higher than the basic cereal. So why not consider drenches as a raw material and give them a second life with dignity?
The resurrection of the dreches
Many ingenious entrepreneurs re-use the drenches in different ways. They go even further than zero waste, here the waste is reincarnated!
Designed furnitures that integrates the drenches into its composition. We love it!
Starter cookies representing the Belgian flag and other nice products.
Ramen tes drêches
Noodles made with drèches.
A delicious way to enjoy a good and original meal.
And Be Silly in all this?
The Veggy Pistolet: Made up of a 100% vegan minced steak containing dreches and other vegetable-based components.
The sweet touch
The shortbread cookies with dreches and cinnamon.
(see next article to the recipe)
Recipe : shortbread cookies with cinnamon and dreches
Before you start the recipe, make sure you have all the necessary ingredients and especially the drêches. It is not easy to find them in shops but with our 300 breweries in Belgium it is possible to find some and give a second youth to these drêches which will otherwise end up as a waste for most of them.
This recipe is for +- 40 small biscuits, don't hesitate to double the doses if you want more because believe me, they will be eaten quickly!
150g of flour
75g of dry dreche
45g of sugar
60g of butter
pinch of salt
1 teaspoon of cinnamon
1 teaspoon of yeast
If you collect fresh drenches directly from the brewery, spread them out on a baking tray and put them in the oven at 180°C during 45/55 minutes until the water evaporates entirely. Then put the dry dreches into a blender to make them finer.
Preheat your oven to 200 degrees.
Cut the butter into small pieces and leave to soften at room temperature.
Mix the flour, baking powder, salt and cinnamon in a salad bowl first.
Add the dreches, the sugar, then the butter and finally the egg.
Start mixing with a spatula and finish kneading the dough by hand.
Make a nice ball. Add a little water if the dough is still crumbling.
Sprinkle the worktop with a little flour, spread the dough gently until it reaches a height of about 5 millimetres.
Create your biscuits with a knife or biscuit cutters.
Spread them out on a baking tray covered with baking paper. Place in the oven and bake for 15 to 20 minutes depending on your baking preferences.
Leave to cool and store the biscuit in an airtight box for better conservation.
Personally, I already like to eat them still a little warm (can't resist).
Enjoy and don't hesitate to share your comments.
Any brewer friends? Want to impress your friends and family with an original biscuit recipe? Or quite simply, a desire to try something different and delicious to make? You've come across the right article, because today we're sharing with you the recipe to bake the shortbread biscuit made from Dreches with a pinch of cinnamon.