Pumpkin Ale Mustard

Pumpkin Ale Mustard- Putting Up with ErinPumpkin Ale Mustard- Putting Up with Erin

“Bartender… What is the most offensive pumpkin beer you carry? Like so offensive that you’d never drink a full pint of it?” Yep, ’tis the season for booze based canned goods… My favorite season. First up this year: a whole grain pumpkin ale mustard. Last week my boss and I played hosts for 20 plus agency scientists from around the U.S. After 3 days chock full of debating/brainstorming I suggested we take the crew to The Glass Jug in Durham, NC for some tasty brews. After some discussion amongst the bartenders they decided that Pumpking Imperial Ale from Southern Tier was my best bet. Why offensive you may ask? Basically for flavor- to taste the underlying pumpkin notes over the strong mustard tang. Mixed with some maple agave syrup and brown sugar this fall time mustard is sure to prepare your palate for the seasonal flavors to come.

After an exhausting and downright emotional couple of days, breaking out the canner, drinking my 8.6% left over ingredients, watching a stupid comedy, and playing with a mix of fall flavors last night was exactly what I needed. Interested in other booze based mustards? Check out my other recipes here.

Pumpkin Ale Mustard

Yield: 4 half pints


  • 2 cups brown mustard seeds
  • 1 cup pumpkin beer
  • 1 cup apple cider vinegar
  • 2 tsp salt
  • 2 Tbsp agave/maple syrup
  • 1 Tbsp brown sugar (optional)
  • 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. Using a immersion blender or food processor, blend until seeds are chopped and desired consistency is reached (add a bit of water to help liquify).
  3. Add mustard mixture to a medium-size, non-reactive pot. Add the sugar, agave, and salt. Over medium heat cook for 10 minutes (keep stirring to avoid burning).
  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.

4 responses to Pumpkin Ale Mustard

  1. Erin I feel your “pain “. I am in phase one of your mustard recipe (the soaking seeds and drinking leftover beer phase). I could only find yellow mustard seeds to use so I have my fingers crossed for the final product. I will comment again when all is said, done and tasted.
    Love your blog, by the way.

  2. Oh man, I *love* Pumpking. Like, really really love it. Like, drove the hour and a half to Southern Tier brewing to finally try it on tap love it. Drink one pint? Nah, I need at least two. 🙂

    That said, do you need to use a maple/agave syrup blend? Could I get away with just straight maple syrup?

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