I’m brining a pastrami and I need beer mustard to go with it. I’ve made mustard before…then I branched off to spicy mustard and now I graduated to beer mustard. This one might be my best. I think it’s pretty good. My husband enjoys mustard more than me and he said that it is REALLY GOOD! It’s pretty easy to make but over night it thickens up slightly so you might want to thin it down a tiny bit more with more beer. It’s easy to make but you do need a spice grinder to grind up the seeds. This makes around a cup of mustard. I’m guessing that might be around 16 servings.

Ingredients for around 16 servings.

4 Tablespoons black mustard seeds (+1/2 teaspoon at end)

2 Tablespoons yellow mustard seeds (+1 Tablespoon at end)

2 allspice berries

7 juniper berries

4 Tablespoons apple cider vinegar

1/3 cup beer (I used a lager)……(you will need about two splashes……one at the end if desired……and maybe one The NEXT DAY because overnight it thickens…..if desired)…..(so don’t finish your beer)

1 Tablespoon honey (maybe slightly more…I estimated)

2 garlic cloves – ground to paste

1/2 teaspoon fresh ground black pepper

1/4 teaspoon ground turmeric

1 Tablespoon ground mustard

1/4 teaspoon sea salt

1 Tablespoon yellow mustard seeds (these are left whole)

1/2 teaspoon black mustard seeds (these are left whole)

Directions

In your spice grinder grind up the top 4 ingredient and blend not all the way to powder but a little chunky (mustard seeds, allspice seeds, juniper berries) and add to a small bowl or container. Add the apple cider vinegar, beer, honey, garlic, black pepper, turmeric, ground mustard and sea salt and mix. Now add the remaining mustard seeds. Add a splash of beer if desired. It will be best the next day. It might thicken some and you might want to add another splash of beer the next day.

It will go great with many things.

Enjoy!