Yummy Spicy Beer Mustard – If you’re a fan of bold flavors and a bit of a kick in your condiments, then this Spicy Beer Mustard recipe is just what you need. This easy-to-make mustard combines the heat of brown mustard seeds with the bitterness of beer, resulting in a tangy and zesty spread that will elevate any sandwich or pretzel.
To make this Spicy Beer Mustard, you’ll need a few simple ingredients that you may already have in your pantry: brown mustard seeds, yellow mustard seeds, brown sugar, apple cider vinegar, and of course, your favorite beer. The combination of ingredients is what makes this mustard truly unique. Brown mustard seeds are typically spicier and more pungent than their yellow counterparts, while the beer adds depth and bitterness to the flavor profile.
One of the best things about this recipe is that it’s fully customizable to your personal taste preferences. You can adjust the amount of honey or beer to make it sweeter or more bitter, and you can add additional spices like garlic powder or cayenne pepper to make it even spicier. Plus, you can use any type of beer you like – from a light lager to a dark stout – to create a mustard that’s perfectly suited to your palate.
The process for making Spicy Beer Mustard is simple and straightforward. You’ll start by soaking the mustard seeds in beer and vinegar for at least 16 hours to soften them up. Then, you’ll blend the soaked seeds with the rest of the ingredients in a food processor or blender until you achieve a smooth and creamy consistency. Finally, you’ll transfer the mixture to a sterilized jar and let it sit in the fridge for a few days to allow the flavors to meld together.
Overall, this Spicy Beer Mustard recipe is a great way to add some flavor and kick to your condiment collection. Whether you’re slathering it on a sandwich or using it as a dip for pretzels, this mustard is sure to become a staple in your kitchen.Print
Spicy Beer Mustard
Spicy Beer Mustard – this easy-to-make mustard recipe is fantastic on sandwiches and hot dogs, but also in potato salad, or mixed into salad dressings and marinades. Essentially, the condiment we call mustard, also called “prepared mustard,” is just the seeds of the mustard plant plus a liquid, such as water or beer. Adding vinegar or another acid helps preserves the spiciness over time.
- Prep Time: :10
- Cook Time: :10
- Total Time: 16:00
- Yield: 3 cups 1x
- Category: Condiment
- Method: Refrigerator / Stove Top
- 1/3 cup yellow mustard seeds
- 1/4 cup brown mustard seeds
- 1/2 cup cider vinegar
- 1 cup dark beer, divided
- 3 tablespoons dark brown sugar
- 2 tablespoons honey
- 1 teaspoon Kosher salt
- 1/2 teaspoon turmeric
- 1/8 teaspoon ground allspice
- In a small bowl, cover yellow and brown mustard seeds with vinegar and 1/2 cup of beer. Cover and place in the refrigerator overnight.
- In a small saucepan, mix together remaining ½ cup of beer, sugar, honey, salt, turmeric, and allspice. Bring to a boil over medium heat, remove from heat, and let cool slightly.
- In the jar of a blender add mustard seeds with their soaking liquid and cooled mixture from saucepan. Puree until smooth. Transfer to an airtight container and refrigerate overnight before using.