How to Make Beer Mustard
What You Need
- Food Processor or Blender
- Sauce Pan
- Non-Reactive Bowl
- 2 Tablespoons (30 ml) vinegar (Apple cider vinegar is best)
- 1/4 Cup (60 ml) Beer (Dark and malty German, Belgian, or English beer is best)
In non-reactive bowl, add the entire mustard seed pack.
Add vinegar and 2 tablespoons (30 ml) beer to mustard seeds. Cover and place in the refrigerator for 8-12 hours while mustard seeds acidify.
Note: Mustard seeds only start to taste hot, spicy, and mustard-like after soaking in something acidic. Otherwise, they taste more like seeds than mustard.
After your mustard has sat in the fridge for 8-12 hours, combine spice pack and 2 tablespoons (30 ml) of beer in a small sauce pan.
On medium heat, bring to a boil while stirring then remove from heat. Let cool for 10 minutes.
In a food processor or blender, combine the mustard seeds (with its liquid) from the fridge with the spice and beer mixture from the sauce pan.
Blend until desired smoothness is reached. A great mustard can be super smooth or quite chunky. Make it how you like it.
Transfer to a sealed container and refrigerate for at least 8 hours before eating. This allows for the flavor and consistency to meld.
Enjoy with pretzels and beer. If you don't eat it all right away, your beer mustard will keep in the fridge for a month.