Name: Spicy Beer Mustard
Total time: PLACEHOLDER
Ingredients: 1 cup beer; 1⁄2 cup yellow mustard seeds; 1⁄4 cup brown mustard seeds; 1⁄4 cup malt vinegar; 1⁄4 cup packed dark brown sugar; 1 1⁄2 teaspoons table salt

Why This Recipe Works

Beer and mustard are a time-tested pairing—think sausages, pretzels, and potatoes. To make this mustard, we soaked yellow and brown mustard seeds in a carefully tested ratio with beer, malt vinegar, dark brown sugar, and salt. After letting the mustard steep at room temperature overnight, we ground the mustard into a slightly chunky paste. When first ground, the mustard was bitter and too intense to enjoy. After we let the mustard relax on the counter, thanks to an enzymatic reaction that begins when the seeds are ground and hydrated, the bitterness began to transform into spiciness and aromatic complexity. Refrigerating the mustard once the right flavor profile was achieved halted that reaction.

Before You Begin

You can use any style of beer in this recipe (including nonalcoholic beer); the flavor of the finished mustard will reflect the nuances of the brew you choose. We like to use pale ale for its floral, hoppy, slightly malty flavors.

Instructions

Whisk all ingredients together in bowl. Cover with plastic wrap and let sit at room temperature for at least 8 hours or up to 24 hours.

Process beer mixture in blender until almost smooth, about 1 minute; transfer mixture to clean jar and cover jar. Let mixture sit at room temperature until it has reached desired spiciness, at least 1 day or up to 2 days. (Mustard will become spicier as it sits at room temperature.)

Once mustard has reached desired spice level, transfer to refrigerator. Serve cold or at room temperature. (Once refrigerated, the mustard’s flavor will continue to mature, but it will not become spicier. Mustard can be refrigerated for up to 6 months.)