What’s more fun than spilling mustard seeds all over the kitchen? Cleaning them up while drinking the 10% IPA you bought for your beer mustard recipe. I’ve recently began experimenting with alcohol based canned goods; in doing so, I have found that the process of selecting the right beverage, experiencing the angst of the outcome, and then drinking the leftovers is sometimes more enjoyable than the canned product itself. While the quality of the finished product is ultimately what I strive for, if it wasn’t for the accidental spills, the burns, and the occasional mishaps, I think I’d quickly bore. Then again, maybe that’s just me.
At first (this might have been because I tasted it while it was still warm), the high alcohol content of Sneaky Pete Imperial IPA gave this mustard a pungent ale aftertaste. After setting for a few days, the sharp aftertaste has subsided leaving it with just a hint of a strong ale taste. That being said, I do plan on re-making this recipe with either a more subtle IPA, a farmhouse ale, or a hard-cider like the mustard recipe found here. When I think of beer-based mustard I think bratwurst and pretzels, and therefore I’ve always assumed that beer-based mustard originated in Germany. It turns out that beer mustard actually originated in the Midwest US during the 20th century.
What kinds of mustards or other beer inspired things are you guys making this season?
- 1/2 cup brown mustard seeds
- 1/2 cup yellow mustard seeds
- 1/2 cup IPA beer
- 1 cup apple cider vinegar
- 1-1/2 tsp salt
- 4 Tbsp honey or light brown sugar
- 1-1/2 cup water
- In a medium-size bowl combine mustard seeds, beer, and vinegar. Cover and let set for 8 to 24 hours until all liquid has been absorbed by seeds.
- Add soaked mustard seeds to a food processor/ blender and process until seeds are chopped and desired consistency is reached (you might want to add a bit of water to help liquify).
- Add mustard mixture to a medium-size, non-reactive pot. Add the honey, salt, and water. Bring to a boil, simmer over medium heat for 15 minutes.
- Pour mustard into hot prepared jars, wipe rims, apply lids, and rings (finger tight), then process in a covered hot-water bath for 10 minutes. Turn of heat, let set for an additional 5 minutes.
- Remove jars from canner and let cool on a folded towel for 12 hours.