Beer Mustard

This homemade beer mustard is rich in beer flavor and easy to make with a handful of ingredients – perfect for topping grilled brats, burgers and more!

  

Pulling out the grill is probably one of the best things about a long, hot summer.  But you can’t have summer without lots of delicious pickles.  Not to mention the condiments to go along with those grill burgers and brats.

I’ve mentioned before (many times, actually) just how much I enjoy making condiments and pickles of all kinds. Mustards are no exception. Whole grain mustard is one of the easiest condiments to make and requires just a handful of ingredients.

The hardest part to making this mustard might just be the 12 hour wait to let the seeds soak in beer. Get your hands on brown and yellow mustard seeds and you have it made.

If you can’t find mustard seeds at your local market, you can find them online.  It’s the easiest and cheapest way to get what you need for a great price.

Pick your brew..

Soaking the mustard seeds in beer for 12 hours (do this overnight) gives the mustard added flavor. If you do the same, aim for a pale ale for the best flavor.

Avoid beers that are too strong. IPAs tend to leave the mustard a little bitter, while hoppy beers give an entirely different (not so great) flavor. We’ve tried several beers and find that a good American Stout yields a great result. A pale ale also works well – especially a pale ale that has citrus undertones

(Our second round of beer mustard was done with New Belgium Mural  — which I thought was perhaps the most  incredible beer of all the batches we had done thus far).

Not only is beer mustard easy to make, it makes a great holiday gift. Spread your beer mustard on toasted sourdough, slather it on a grilled bratwurst, or enjoy it smothered on your next hamburger.

Combine the beer mustard with a little heavy cream by stovetop.  It  makes a wonderful sauce for your next pork chop dinner. Trust me – you’ll never go back to eating pork chops any other way.

Steps to Making Beer Mustard

To get the best “beer” flavor in your mustard, start by soaking your mustard seeds in beer. Combine your yellow and brown mustard seeds in a swingtop jar, add your  beer, give it a stir and close the lid. Refrigerate for 12-24 hours.

 The seeds will absorb the flavors of the beer during that time.  After 24 hours, combine the vinegar, brown sugar and salt and stir well to combine. Drain any excess beer from the seeds, then combine the seeds with the vinegar and sugar mixture in your food processor.

Process the mixture for several minutes until it’s a smooth consistency. It’ll take a few minutes for the mixture to get going  – if you like your mustard more grainy, process for less time. Transfer to jars and refrigerate – the mustard will keep for several months. 

Can this be canned?

This mustard is definitely addictive and will be loved by everyone in the family. If you are thinking of making a larger batch, you definitely can preserve it by canning.

You’ll want to follow the Ball Canning safety measures for sterilizing your jars and lids in boiling water prior to packing mustard into half pint jars (perfect for gift-giving!)

Wipe the rims of the jars with a clean rag or paper towel to remove food residue. Top with lids, screw on rings, and process t he half pint jars in a water bath canner for 10 minutes.

 

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