A blog about making things - one small batch at a time

Make your own beer mustard.

Make your own beer mustard.

Seriously, do it. It is ridiculously easy. I’ll never buy mustard again.

I heard about making this pantry staple from friends of mine the day of our Cheese and Beer Pairing get together. They let me try some of their own homemade mustard and it was crazy good. When they said, all you have to do is mix beer, mustard seeds, and vinegar, I was sold. Could have stopped at “beer”.

The fun part about the mustard is that there are a zillion ways you can make it your own. You can add roasted garlic, honey, or other spices. You can also control how spicy it gets by changing the ratio of light to dark mustard seeds and how long you let it sit at room temp. The darker seeds will produce a spicier mustard, so if you’d prefer milder, I’d go for a ratio of 1/4 dark to 3/4 yellow. I opted for 50/50 since I have a taste for spicy things. After blending I let my mustard sit out for 24 hours then refrigerated. The longer you leave the mustard at room temp the spicier it will get. I decided to add some honey to balance the bite.

mustard seeds

If you want to learn more about the process, read this link from the America’s Test Kitchen blog first. I made the recipe below based on their guidance, deciphering the ratios (since the actual recipe isn’t posted).

 Honey Beer Mustard

ingredients for beer mustard

  • 1/3 cup yellow mustard seed
  • 1/3 cup brown or black mustard seed
  • 2/3 cup vinegar (beer vinegar, apple cider or red wine)
  • 1/4 cup beer
  • 3 oz honey (optional)

This whole process will take several days, but I promise it is easy. Makes ~16 ounces of mustard and should last in the fridge for at least a month or more. Here is exactly what I did, but feel free to make it your own:

Start by soaking the mustard seeds with the vinegar and beer overnight (I did for a full 24 hours). I used my own home made beer vinegar (an amber based vinegar), and used a quarter cup of saison that I happened to have an open growler of. If you are using apple cider vinegar or something else, I’d recommend a darker, more malt forward beer like a brown ale to get optimal beer flavor. You could also use a little more beer and a little less vinegar if you wanted the beer to shine through a little more. It may seem like a lot of liquid, but the seeds will soak up a ton of the liquid.

After letting the seeds soak place in food processor (or blender if you want a finer mustard) and wiz away for about a minute or until you like the consistency. If you want, now is the time to add honey. I felt that 3 oz was just enough to be noticeable, but not overpowering.

I poured my mustard into an old jam jar I cleaned and let it sit on the counter for another day, then refrigerated. Like I said, keeping it out will make it spicier, so taste and see when it is at the right level of spiciness for you. Let it hang out in the fridge for at least another two days before using. This will reduce bitterness and get all the flavors to really come together.

serving suggestionThere you have it! Delicious home made beer mustard. Eat it with sausages and cabbage, with a charcuterie plate, on sandwiches, with big ol’ soft pretzels, etc. Of course, pour yourself a tall glass of beer to wash it all down. Enjoy!

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