Beer Mustard

If there’s a clever, discreet way to incorporate more beer into your daily life, this recipe is it.
Making your own beer mustard will lead to dozens of mouth-watering meals. Hot dogs, brats, pretzels, fish, sauces, and more all taste better with sweet and tangy homemade mustard than they do with the store-bought stuff.
Sure, you can spend a pretty penny on some classy mustard, but no matter how much you spend, you’ll have a hard time finding beer mustard at the store. While the flavors of beer and mustard go perfectly together, it seems that the big mustard companies didn’t get the memo.
If you want hoppy mustard, you’ll have to make it yourself.

Where Did Mustard Come From?

When people think of mustard, the first country that comes to mind is often Germany. It makes sense – the Germans love their bratwursts and mustard. But mustard was around long before Germany was even founded.
The first evidence of mustard can be found in archaeological sites of early Middle Eastern civilizations, specifically 3,000 BC India.
Over time, the popularity of mustard and mustard seeds spread to Egypt, Greece, and Rome.
In the 13th century, there was even a job titled ‘Grand Mustard-Maker to the Pope.’ Pope John XXII of Avignon created the position so that he could always be fully stocked with freshly made mustards.
Mustard seeds were used for all kinds of things besides adding extra spice to meals. Mustard seed oil was used as an ointment for scorpion stings and snakebites, and was even used as a treatment for the plague.
That may seem crazy, but mustard seed oil is still used in modern medicine as a cure for common colds and aches.
Now, back to our regularly scheduled programming…

Beer Mustard Recipe

The most important ingredients in homemade mustard are the mustard seeds. Surprising, right? Well, there are multiple types of mustard seeds to choose from. Darker mustard seeds have a more pungent flavor than the lighter seeds. So, mustards made with brown or black mustard seeds are usually spicier than mustards made with yellow mustard seeds.
In the following recipe, brown and yellow mustard seeds are called for. This creates a nice blend of mellow and spicy flavors. If you’d rather keep your mustard mild, you can use solely yellow seeds. If you want something on the spicy side, go with black and brown.
  • ⅓ cup brown mustard seeds
  • ½ cup yellow mustard seeds
  • 1 cup FRIO beer
  • 1 cup cider vinegar
  • 2 tablespoons dark brown sugar
  • 2 teaspoons salt
  • ½ teaspoon turmeric
  • ¼ teaspoon ground allspice
  • 4 tablespoons honey
Makes about 3 cups of mustard
TIME: 15 minutes + 24 hours
Step 1 - In an air-tight container, add the mustard seeds and beer. Mix this so that everything is dispersed evenly, then put this in the fridge for 24 hours.
Step 2 - In a mixing bowl, add the vinegar, sugar, salt, turmeric, and allspice. Mix this until the solids have dispersed in the vinegar. Then, add in the honey and mix well.
Step 3 - Combine the vinegar mixture with the mustard and beer mixture in a blender or food processor. Blend this until its consistency is to your liking. This can take about 30 seconds to a few minutes. If the mixture is too thick, add in a few tablespoons more of beer or vinegar. If it’s too liquidy, add in some more mustard seeds, sugar, or spice.
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