Beer Mustard

  • 1/2 cup brown mustard seeds
  • 1/2 cup yellow mustard seeds
  • 1/2 cup apple cider vinegar
  • 1 cup + 1/2 cup beer
  • 4 Tbsp brown sugar
  • 3 Tbsp honey
  • 1 tsp sea salt
  • 1 tsp ground turmeric
  • 1/4 teaspoon ground allspice

In a glass bowl, combine brown and yellow mustard seeds, 1 cup of beer and 1/2 cup apple cider vinegar. Cover and let sit for 24 hours.

In a small saucepan over medium heat, whisk 1/2 cup of beer and the remaining ingredients. Once the sugar has dissolved, remove from heat and let cool. Add soaked mustard seeds into a food processor and pulse for a few seconds until about half of the seeds are crushed. Stir in the cooled liquid mixture. Transfer to a glass container and cool in fridge overnight. This mustard can remain refrigerated in a glass jar for several months.