How to make beer mustard with only a few simple ingredients and a bit of patience. Plus, we discuss suitable beer styles as well as flavor twists to the basic recipe
Go straight to the Recipe Card or
Read on for relevant tips and step by step pictures (2 mins)
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.
- 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.
Tips 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.
- 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 crust meats such as pork tenderloin or lamb 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.
An easy to follow recipe for basic beer mustard. Choices of craft beer discussed as well as adding additional flavors - spice, heat or sweetness.
- 1/2 cup brown mustard seeds*
- 1/2 cup yellow mustard seeds
- 4 oz malty ale or lager (see recommended beer styles)
- 8 oz apple cider vinegar (or malt vinegar)
- 2 tsp salt
- 6 tsp brown sugar
- 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.
*Brown mustard seeds are quite a bit spicier than yellow ones. If you are not a fan of hot mustard (even though it is a relative thing) consider using only yellow seeds.
When planning to use this recipe budget for the needed resting time to allow the flavors to develop.
For best results allow for 12 hours of soaking time for the first stage where the seeds absorb the moisture and flavors of the beer.
For tips, flavor twists and use ideas please consult the section of this post underneath the recipe card.
If you end up with mustard that is too spicy for your liking you can tune the heat down by keeping it in a sealed glass container at room temperature for a few days (once satisfied refrigerate) or you could transfer it to a saucepan, warm it up over LOW heat (do not let it simmer) for 30-40 minutes and then transfer it back to a glass container and cool it down before you refrigerate it.
Nutrition Information:Yield: 48 Serving Size: 1 tbsp
Amount Per Serving: Calories: 10Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 155mgCarbohydrates: 1gFiber: 0gSugar: 1gProtein: 0g
Linda Kraft says
How long is the mustard good for? Days, weeks?
Milena Perrine says
Linda, it will be good for up to three months if stored in an airtight container and refrigerated.
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 says
Very strange! Never had that happen before. Is it a food processor or a blender? Stull, very strange if metal blades…
You could muddle the seeds in a mortar and pestle either before or after soaked with the
David L Schuster says
What size jars should be used for this batch. I can adjust if I double the recipe
Craft Beering says
David, it is really up to you. One recipe yields about 3 cups, or 3×8=24 fluid ounces. So 8 or 16 ounce jars are suitable, but really anything you have on hand.
Great recipe, was easy to follow.
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?
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.
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).
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 says
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 says
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!
[email protected] says
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!!
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 says
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 🙂
Haha, yes, when you love spice cayenne is a great word to hear, right? Thank you, Kelsie!