Imperial IPA Mustard: a strong and grainy condiment!- Putting Up with ErinImperial IPA Mustard: a strong and grainy condiment!- Putting Up with Erin

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?

DSCF2960e2Imperial IPA Mustard: a strong and grainy condiment!- Putting Up with Erin

Imperial IPA Mustard

Yield: 3 half pints


  • 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


  1. 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.
  2. 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).
  3. 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.
  4. 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.
  5. Remove jars from canner and let cool on a folded towel for 12 hours.

17 responses to Imperial IPA Mustard

  1. Hi Erin! Thanks for linking to my cider mustard. I do hope you try it, the flavor is fantastic (and isn’t mustard amazingly easy?). I’m planning on playing around with a few more libations in the mix, I have some local Chicago brews that will take me far too long to drink through but might mix well with the mustard. Or maybe even blend in some jarred cherries from last summer.

    • Hi Christina! Thanks for reading. I have a few more things on my list to get to before another mustard, but it’ll happen. Do you have any particular cider recommendations that pair well with mustard?

  2. Putting Up with Erin

  3. Hi! I was wondering if there would be any negative effect of leaving out the honey or brown sugar? If I don’t want to add any sort of sweetener? Also I am assuming this is shelf stable? (Or would leaving out the sugars make it not so?). I would love to make this, as we LOVE IPA’s and mustard, just don’t eat sweet due to diabetic husband. (also hate any artificial sweeteners).

  4. So, a cup and a half of water? Seemed to make it pretty watery, even after simmering for 15 min. Does it thicken up?

    • If 15 minutes of simmering isn’t enough to reduce the liquid, continue to cook on low-medium heat until desired consistency is reached. The mustard will not thicken up too much post processing.

  5. Hello Erin

    I made a good size batch of mustard, following your recipe guidelines with a couple of twists. It came out awesome. My question is how long will this product last as a shelf stable product?

  6. I’ve used this recipe twice now, once with a cream ale and once with a milk stout. I can it in the teensy little 4oz jars and give them away as presents. I’ve had rave reviews from friends and coworkers, and I always send them to this recipe. Thanks a ton for posting it!

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