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!
- 1/2 C yellow mustard seeds
- 1/2 C brown mustard seeds
- 8 oz pale ale
- 2/3 C apple cider vinegar
- 2 Tbsp brown sugar
- 1 Tbsp honey
- 1 tsp salt
Pour both varieties of mustard seeds into a quart-size canning jar. Add the pale ale. Cover and refrigerate for 12-24 hours.
Combine the vinegar with the brown sugar, honey and salt. Drain excess beer from the mustard seeds (if any), and combine with the vinegar mixture.
Pour into your food processor. Process for several minutes until mixture is a smooth consistency.
Place mixture into sterilized jars; cover and refrigerate. Mustard will last for several months once refrigerated.
- Mustard flavors will improve over time - although it can be enjoyed immediately, allow 1-2 weeks for flavors to come together.