How To Make Sommbeer Mustard

When it comes to condiments you could make a strong case that mustard is the only condiment that is actually necessary.  It’s perfect for sausages, hot dogs, sandwiches, pretzels, and countless other delectable morsels that beg for a bit of a tangy savory sweetness to  enhance a meal. Of course when it comes to mustard there are endless varieties, yellow, brown, honey, Dijon, etc. However the best mustard by far will always be beer mustard!  I started making my own mustard a few years back and over time it has developed into a craft. Is it perfect? Probably not, in all honesty I doctor the recipe a little with each batch, still this mustard constantly comes out as a success.  So without further adieu let’s make Sommbeer Mustard!

INGREDIENTS

  • 1/2 cup brown mustard seeds
  • 1/2 cup yellow mustard seeds
  • 1 1/2 cups malt vinegar
  • 2 cups beer, preferably a porter or stout
  • 5 tablespoons honey
  • 1/2 cup dark brown sugar
  • 2 teaspoons salt
  • 2 teaspoons ground allspice
  • 3/4 teaspoon turmeric
  • 1 cup dry ground mustard
  • 1/2 teaspoon ground cloves

This mustard recipe is pretty easy to complete but there is some prep-time involved.  To start you are going to want to take your all your mustard seeds, and pour them in a jar or bowl with the vinegar and about 1 1/2 cups of beer. These are going to have to chill out in your fridge for at least 12 hours.  This is going to soften up the seeds and of course absorb up some delicious flavor from whichever beer you choose for your Sommbeer Mustard.

 

 

When it comes to picking a beer you’re the master of your own mustard destiny.  Personally I like to use a porter or a stout that ranges in the 5-7% ABV range and is more traditional to the style.  If you pick a beer with chocolate or fruit in it those flavors will peak out in your mustard, so if you would like chocolate mustard go nuts but that’s not what I usually go for.  Really any beer that you would enjoy along with food that you put mustard on is a good candidate to make mustard with.  I’ve had good results with Oktoberfests, Red Ales, Scotch Ales, and Vienna Lagers (Sam Adams is actually a really good option for making mustard with).

After your seeds are sufficiently subdued in their beer and vinegar cocktail take the mix out of the fridge and grab yourself a blender and a medium-sized sauce pan. In the sauce pan you basically want to throw in all remaining ingredients and let this mix simmer. This is where you have the option to get creative, if you like a little bit of heat in your mustard maybe add some red pepper flakes or cayenne to the mix for example.  For me it’s not uncommon to add just a little more beer or honey in the mix. I would recommend that you keep the heat low though, with this much sugar in a pan it will bubble up quick and burned sugar and beer smells pretty gnarly.  Let that simmer for a few minutes than remove the mix from heat and put it into the blender.  Add in your jar of seeds and beer from the fridge and blend every thing together until your mustard is your desired consistency.

The end result is a golden brown delicacy fit to adorn your favorite pretzeled bread or tubed meat! Smear it on a sandwich with gusto or include it on a rub as you move some meats into your smoker.  No matter what you like using mustard for this will replace your go to squirt bottle in the fridge and will get the attention of any family and friends that you choose to share with.

 

Enjoy and cheers!

John

John

Senior Editor at Sommbeer.com
Fan of Hockey, Football, and Mexican Food. Preferes beers in the style of Stout, Porter, IPA, and Red Ales.
Not a fan of Pumpkin beer or Sours
John