Recipe for beer mustard as seen prepared by Nate Beck of Natedogs in Chop & Brew Episode 66. Recipe reprinted with permission from Nate Beck.
Yield: Approximately 2 cups
- 4 Tbsp brown mustard seeds
- 8 Tbsp yellow mustard seeds
- 3 Tbsp cider vinegar
- 3/4 cup liquid/beer (see notes)
- 3 Tbsp sweetener (see notes)
- 2 tsp salt
Note on liquid: For the beer choices beer mustard, feel free to experiment. I tend to mix it up a lot depending on what I made the previous batch. I tend to use assertive and fruity IPA’s a lot, as I think that makes the best mustard for my hot dogs. However, a delicious Belgian quad with raisins or dried cherries added to the mix is also delicious! (You could certainly use any other liquid you like, but for this recipe, lets stick with beer. I haven’t tested it with any other liquid and as such, I wouldn’t be able to guarantee that the mustard would taste right)
Note on sweetener: You can use honey, brown sugar, white sugar, maple syrup or molasses – depending on the type of beer used. I use white or brown sugar for IPAs; honey or molasses for darker, maltier beers; and any sweetener works for pale ales and mid-to-lighter lagers. As with anything, try it out and see if you like different combos!
Grind mustard seeds with spice grinder to a medium fine consistency (you want it mostly fine with a bit of grainy texture to give it a stoneground feel); combine with salt in mixing bowl. Add beer; let sit for 30 min. Add vinegar and sweetener and stir to combine. Let sit overnight.
After 24 hours, check flavor and add sweetener to taste, if necessary. Also, you can add water to adjust the consistency and/or purée with a hand blender if you prefer a smoother mustard.
Storage: Beer mustard can be kept refrigerated almost indefinitely. Seriously, this will keep for up to two years but honestly, it shouldn’t last that long!