How to make your own Spicy Beer Mustard

Colin Joliat

 

There are a million mustards on the shelf, but there’s something immensely satisfying about being able to make your own. Then again, that might just be the Moose Drool I added to this homemade Spicy Beer Mustard talking.

I mentioned when writing about Whiskey Hot Sauce that liquid heat is the fastest growing condiment in the U.S. While that’s true, mustard is no slouch either. It’s used on everything from steaks and sandwiches to steak sandwiches. You can find it spicing up a really lame veggie platters or bolstering an awesome BBQ sauce (foreshadowing). Making your own requires a little patience, but very little effort aside from shopping for mustard seeds.

Check out more recipes from the Guyism Grill.

Colin Joliat

 

It was actually the fine folks at Newcastle that made me think to make a Spicy Beer Mustard, but who could turn down a bottle of Moose Drool? Obviously not me. It’s an awesome beer from Big Sky Brewing in Montana, one which I’ve consumed many times but never used to cook.

The toughest part about making Spicy Beer Mustard is finding brown mustard seeds. Most grocery stores don’t have them, but it’s worth looking. If you go to a spice shop though you get twice as much for a third of the money anyway. Plus you make awesome finds like this that will hopefully lead to fun creations and not death.

Colin Joliat

 

This is the other tough part of making your own mustard. You have to soak the seeds. It takes no effort, but you have to plan ahead. They need at least eight hours soaking at room temperature, but I left mine for about 24. Why rush greatness?

You’ll also want some time for the mustard to ripen once your done, so I’d expect a two-day turnaround. I was told it’s bitter right from the jump and mellows out after a day, and that was absolutely correct.

Colin Joliat

 

Yes folks, that is in fact a Magic Bullet, the envy of infomercial products everywhere. It doesn’t do much well, but it worked far better than my food processor for this Spicy Beer Mustard. I wanted to bust apart most of the mustard seeds because I didn’t want them being saved for later in my cavities.

Colin Joliat

 

Waiting once you’re done will accomplish two things. It will cut down the bitterness of the mustard and increase the spiciness. The longer you hold it at room temperature, the more spice will develop. As I said in the Whiskey Hot Sauce tutorial, I’m trying to boost my heat tolerance. Obviously this is a completely different type of heat, but the nasal effect is similar. Plus, spice is the only thing that makes my diet of carrots and shaved ice survivable.

The recipe came from Keith Dresser over at America’s Test Kitchen, and I didn’t do anything differently. You can use almost any beer, but I think a brown ale performs the best. If breweries would take a break from IPAs for a second maybe we could find a few more awesome options out there.

Ingredients:

  • ½ cup apple cider vinegar
  • ¼ cup yellow mustard seeds
  • ¼ cup brown mustard seeds
  • ¼ cup Moose Drool Brown Ale
  • 2 teaspoons light brown sugar
  • ¾ teaspoon kosher salt

Instructions:

  1. Combine vinegar, mustard seeds, and beer in medium bowl.
  2. Drink remaining 5.8 beers.
  3. Cover with plastic wrap and let stand at room temperature for at least 8 hours and up to 2 days.
  4. Live your life.
  5. Process soaked mustard seeds with sugar and salt in Magic Bullet until coarsely ground and thickened, about 1 minute.
  6. Dunk carrot in mustard to see how it tastes.
  7. Transfer mustard to container and let stand at room temperature until it achieves desired spiciness, then refrigerate for up to 2 months.
  8. Make Rye Whiskey BBQ Sauce (soon)

Check out more awesome recipes from the Guyism Grill