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Beer Mustard Ingredients
You will need the following ingredients:
- black and yellow mustard seeds (yellow seeds are milder, so if you shy away from overly spicy mustard, use yellow only)
- a flavorful craft beer
- vinegar (we prefer apple cider as it is milder)
- coarse salt (kosher or sea salt)
- brown sugar
You can purchase the mustard seeds in the spice section of your grocery store or in bulk at specialty spice stores or stores with an expanded spices and seeds section.
By way of equipment you will need a jar with an air-tight lid or a similar glass container (must be non-reactive due to the vinegar) and a food processor.
What Beer Should You Choose?
Generally you want to choose a beer that will impart pleasant malty flavors balanced by hops aromas and subtle to non-detectable bitterness. Chris' favorite to use at work where he makes large batches of this exact beer mustard recipe is Odell Brewing Company 90 Shilling Ale.
For this post we used a brown ale by the same brewery called Settle Down Brown which has very subtle hoppy bite and a deep malty taste with caramel notes.
Some IPAs can easily overpower the mustard seeds flavor and if you go for a really bitter representative the end result could be quite unpleasant for most palates. That being said, if a hoppy bite is what you are after, choose the IPA you love.
We recommend juicy IPAs for citrus/tropical fruit flavors infusion or English style IPAs.
Also consider:
- dark lagers such as bock, doppelbock, dunkel
- American amber ales and brown ales
- Stouts and porters
- Belgian wits or Belgian tripels
- Belgian doubles or Belgian browns
Steps to Making Beer Mustard
To really taste the beer in your mustard start with soaking the mustard seeds in the beer only. Many recipes will instruct you to add the vinegar at the same time, but in the presence of the acetic acid the seeds will not be infused with the same intensity of beer flavors.
Step 1. Combine the brown and yellow mustard seeds in a jar, measure out the beer and add it, stir well together, close the lid and refrigerate for at least 12 hours.
If you allow 24 hours you will have better results. During this soaking time the seeds will absorb all the beer and become infused with its flavors.
Step 2. After 24 hours take out the jar with the mustard seeds and set aside. In a separate non-reactive container add the vinegar and dissolve the salt and the sugar in it. Add the resulting solution to the beer soaked seeds and stir well to combine.
Step 3. Transfer the mixture to a food processor, process until it reaches the desired consistency (longer if you want the mustard to be pasty and smooth instead of grainier as shown below) then transfer to a serving container(s) and refrigerate.
Things to Consider
- Smoother or coarser texture? It is up to you to decide on how fine the beer mustard should be. If you would rather have a smoother mustard continue to process until you are satisfied with the texture. You can also split the main batch into two parts and create a smooth version and a coarse version.
- When transferring the processed beer mustard out of the food processor use clean, sterilized jars or other glass containers with air tight lids to refrigerate it in.
- If the mustard tastes too spicy an easy way to mellow it out is to leave it on the counter at room temperature for a few days until the heat subsides. Alternatively, transfer it to a sauce pan and heat it up on the stove over low heat. Only warm it up, do not let it simmer. About 30-40 minutes of heating it up considerably takes away from the heat. Taste, let it cool down and refrigerate again.
Twists on this Basic Homemade Beer Mustard
This is Chris' base recipe. You can also layer on additional flavors as per your liking. Here are a few ideas.
Vary the beer and compare the resulting flavors of beer mustard. To do so split the ingredients in two (from the beginning when you soak seeds in beer) and make two separate batches.
Vary the heat level - yellow mustard seeds are more mellow, brown are spicier. If you'd rather not make a spicy mustard, use only yellow seeds.
If you want really spicy mustard add extra heat by way of cayenne or red pepper flakes at the time you add the vinegar, salt and sugar. Start with just a pinch since the mustard seeds are already very spicy.
Add garlic (finely minced or garlic powder) or herbs (very finely minced if fresh) at the time you add the vinegar, salt and sugar. Use your judgement on how much garlic or herbs to add so as to not overpower the beer flavor, rather add to it. A teaspoon is a good starting point.
Add more sweetness by way of honey or maple syrup as you add the vinegar.
Add roasted veggies flavors - for example roasted red beet or poblano pepper.
Add spices - anything from ground cumin to Chinese five spice can work, however be careful not to overpower the flavor of the beer. Once again about a teaspoon is good to start with.
Uses
- Use a beer mustard just as you would a traditional mustard and enjoy the added flavor and depth from the ale or lager of your choice. Slather it on sandwiches, serve it next to bratwurst or other sausages, use it as a dip. You know what to do.
- Use it to create a crust for meats such as pork tenderloin or lamb. Brush the mustard generously right before roasting them (maybe add honey or bread crumbs).
- Use the beer mustard as the main ingredient to pan sauces such as our Creamy Beer Mustard Sauce.
How Long is Beer Mustard Good For?
The beer mustard from this recipe will keep well refrigerated for up to three months. Usually, this is plenty of time to polish off a jar.
Recipe
Beer Mustard
Ingredients
- ½ cup brown mustard seeds*
- ½ cup yellow mustard seeds
- 4 oz malty ale or lager see recommended beer styles
- 8 oz apple cider vinegar or malt vinegar
- 2 teaspoon salt
- 6 teaspoon brown sugar
Instructions
- In a jar or glass container with an air-tight lid add the brown and yellow mustard seeds and the beer. Mix well, close the lid and refrigerate. Let seeds soak in the beer for a minimum of 12 hours, 24 recommended.
- Take the soaked mustard seeds out of the refrigerator and set aside. In a non-reactive container mix the vinegar, salt and sugar and stir until all solids are dissolved.
- Add the vinegar solution to the beer soaked mustard seeds. Mix well.
- Transfer the mixture to a food processor and process until you reach the desired consistency. For whole grain, coarse mustard texture about 30 sec to 1 minute. For pasty, smoother consistency continue to process until satisfied.
- Transfer the beer mustard to jars or glass containers with air tight lids and refrigerate. Flavors will continue to develop over time but you can consume the mustard as soon as a day after processing it.
- The mustard will keep well refrigerated for up to three months.
Ruth
can I make it with non-alcoholic beer?
Milena Perrine
Absolutely, so long as you like the flavor of that beer and think it will positively impart the flavor of your mustard.
Stefanie Broadway
I have yet to make this. I am in the UK but want to use a German beer. Do you have any recommendations?
My uncle used to be the Brew Meister at Pauliner beer, so I'd like to try that.
Any thoughts?
Milena Perrine
Hi, Stephanie, if you can find the Paulaner Salvator, which is a doppelbock, it makes fabulous beer mustard! It is a potent dark brew, so rich in flavorful, one of the best examples of German brew craftstmanship. Otherwise look for a dunkel lager. Good luck!
Sandy Norville
I want to try something like at Ruth's chris. We love mustard and spicy! Maybe something good for steamed shrimp. Thanks so much
Jose Villafana
My mustard is still very grainy, I puréed for like 5 minutes, any suggestions on how to fix it? Thanks!
Milena Perrine
Jose, let it sit overnight and try the blender again. Maybe the mustard seeds were really dry and allowing them to absorn liquids would help.
Lawrence
Just found this today and want to make it with Guinness.
I don't understand what happens to the excess beer. Does the mustard absorb all of the beer? Do you use it to blend the seeds?
Milena Perrine
Lawrence, not sure what you mean by excess beer. You should only use 4 oz. If it looks like it has not been fully absorbed by the seeds before you combine with the vinegar mixture don't worry. Eventually the blended seeds will abosorb all the liquids.
Len
Excess beer? You drink it.
Only had enough seeds for half batch. I used maple syrup and a clove of garlic with ACV. Initial impression is its very bitter but that is fresh made after 15 hr soak. Time will tell but I'm optimistic.
Rebecca C.
I made this recipe with very old mustard seeds. I didn't have enough for the recipe proportions so I ended up with 2 parts brown to 1 part yellow seeds. I used Guiness for the beer and homemade ACV. I was worried about the age of the seeds but it turned out to be a non-issue
I did not grind fully smooth but left this smoother than a regular whole grain. I also let it sit on the counter a week or two before jarring and putting in the fridge.
It came out spicy, clear your nose spicy, but also sweet and tangy; a perfect balance and so good I wanted to eat it with a spoon. Despite making a triple batch the first time, I ran out within a few months and today I'm making a 5x batch.
I really appreciate how simple and straightforward this recipe is but also how easy it would be to change the flavor at my whim.
Just make it!
Milena Perrine
Rebecca, so happy to hear that you are crafting your own beer mustards:) Cheers for the fun of it and thank you so much for taking the time to share.
Ashlee
Hey, this recipe sounds YUM! Can you tell me if I can use this recipe for canning?
Cheers
Milena Perrine
Ashlee, You can can the mustard.
Donna schmitz
Help, I followed the directions. I added maybe two extra oz of Oregon brown ale beer and after processing its really vinegary. Should I add more sugar
Milena Perrine
Donna, add a bit more mustard seed if you have some left and a bit more sugar. Process again, then taste and add what seems needed.
Watson's Beer Mustard
I've been using red wine vinegar and reduced it to 6oz...it adds a little sweetness on initial taste, finishing with a nice pungency. I've since added a couple cloves of garlic and a tbsp of amber maple syrup
After asking some chef Friends for some feedback, they convinced me to sell them some... so I've been doing this about 4l at a time and I'm going to start canning and selling it
Linda Kraft
How long is the mustard good for? Days, weeks?
Thanks
Milena Perrine
Linda, it will be good for up to three months if stored in an airtight container and refrigerated.
Julie
Hey, followed this recipe letting the mustard seeds actually soak for 2 days (oops) but I cannot get the food processor to blend them. The ingredients just spin but the seeds are not popping and the mix isn't thickening. I've run the food processor (with metal blades) for over 5 min now...lol. Any thoughts?
Milena Perrine
Very strange! Never had that happen before. Is it a food processor or a blender? Stull, very strange if metal blades...
Wayne
You could muddle the seeds in a mortar and pestle either before or after soaked with the
beer
David L Schuster
What size jars should be used for this batch. I can adjust if I double the recipe
Craft Beering
David, it is really up to you. One recipe yields about 3 cups, or 3x8=24 fluid ounces. So 8 or 16 ounce jars are suitable, but really anything you have on hand.
Chris
Great recipe, was easy to follow.
ShellyB
I have a question. I made the recipe and it turned out really hot as if it had horseradish in it. Did I do something wrong? Anything I can do at this point to mellow the flavor?
CraftBeering
Hi, Shelly, thank you for getting in touch. Spice/heat levels vary between different types of mustard seeds and can be especially potent with the darker colored ones (brown and black). There are two ways to mellow down mustard, maybe you can use both consecutively or start with the second one and go from there.
1) You could keep the glass container with the mustard on your counter at room temperature for a couple of days - time at room temperature does help tune the heat down, taste it every day until satisfied. Then refrigerate again.
2) This is a bit more drastic and speeds up the process - transfer the mustard to a sauce pan and heat it up on the stove over low heat. Only warm it up, do not let it simmer. About 30-40 minutes of heating it up takes away from the heat. Let it cool off on the counter before refrigerating again.
Hope this helps! Thank you for your question and for stopping by.
Milena
Doug
I'm using all brown seeds (what I had on hand). I added a couple extra ounces of beer because I wanted to make sure there was enough liquid for the seeds to really drink in and 6 ounces for 1.5 cups ( a 50% larger batch) didn't seem like enough. It's been about an hour and a half in the fridge and it's just a solid block of seeds- as in I can turn the jar sideways and the seeds don't move/slosh- the beer is pretty much all absorbed but about a teaspoon that runs out from the block when I tip it sideways. Is this expected? Do I just have really thirsty/dry seeds? I'm going to add a couple more ounces of beer, which means I have to open another bottle (oh darn- haha).
CraftBeering
Hi Doug, sounds like the mustard seeds definitely like the beer you are soaking them in! Yes, I would add a bit more beer:) Maybe they had lower moisture content than usual. From what you describe it sounds like they can definitely soak up extra liquid (more flavor for you!). Brown seeds are usually spicier than the milder yellow seeds so the mustard will probably end up with quite a spicy kick to it, mmm! Cheers! Milena
Kelly @ Kelly Lynns Sweets and Treats
This beer mustard sounds yummy! Pinning!! Funny story though....I always thought I hated mustard until I tried a beer mustard and then I fell in love!! I will have to try your recipe 🙂
Helen at the Lazy Gastronome
I'm a little bit behind but I wanted to make sure to check out your post - and thank you for joining the What's for dinner party. Have a wonderful weekend and hope to see you at tomorrow's party too!
annie@ciaochowbambina
With football season upon us, this is a snack I can get behind! I have never made my own mustard, but would love to take a crack at it!! YUM!!
Dawn
I've never made my own mustard, but I think I need to after seeing this! Looks so yummy and pretty simple too! Love the idea of adding maple syrup to it for a little sweetness. I make homemade food baskets for family during the holidays and this would certainly make a lovely addition 🙂
Kelsie | the itsy-bitsy kitchen
I have such a love for mustard! It's easily my favorite condiment but I don't think I've ever made my own. This sounds like a delicious place to start! I love the suggestion of adding cayenne because the more heat the better 🙂
CraftBeering
Haha, yes, when you love spice cayenne is a great word to hear, right? Thank you, Kelsie!