Beer Mustard Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Apr. 12, 2013
Amazing!! I couldn't believe I actually made this at home! I used Amstel Light beer (it was all I had that someone left here!) and it turned out great! For the brown mustard seeds I used Andhra Mustard Seeds from the Indian grocery store up the street...they have quite a bit of a kick, so this turned out like a horseradish style mustard - delicious! I gave this as a couple of gifts and they are already asking for more jars. I will make this recipe again (with better beer next time!). I had to blend in the food processor for several minutes to get the desired thick consistency, and it turned out perfect!
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Photo by miss.kittypoofs

Cooking Level: Expert

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Reviewed: Nov. 23, 2012
I made this recipe as stated excepted I processed in a hot water bath like the original submitted stater... the mustard had really good flavor when I canned it... we'll see what a week or two in the fridge does... this recipe was very similar to the Tangy Mustard with beer swapped in for some vinegar and no thyme... both these recipes are great recipes to play with...
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Photo by Christina
Reviewed: Apr. 2, 2012
EXELLENT! Loved the flavors that were going on here...sweet, spicy, tangy and just delicious...a new favorite! Thanks for sharing. :)
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Photo by Christina

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA
Reviewed: Mar. 28, 2012
Awesome as I knew it would be...I just finished making 6 (4oz) jars...so cute...lol...I did taste the final product and was very pleased, unfortunatley I used a light beer instead of a dark robust since it is what I had on hand. Non the less it is delicious and I know by letting it sit for 2 weeks the flavors will only get better. Another great mustard recipe! Thank you pelicangal...if it wasnt for your mustard recipes, I probably would never try to make from scratch! Note: I reviewed this recipe originally as a personal recipe back on March 12 of this year..so I thought I would share my review here as well since it has become published! Kudos to you pelicangal!
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Photo by SLJ6

Cooking Level: Expert

Photo by pelicangal
Reviewed: Mar. 27, 2012
I am the author of this recipe and the Tangy Mustard recipe. This one when you search for it states that it is not canned and just kept in the refrigerator. I have always canned this mustard. I put it in sterilized 1/2 pint jars and water bath for 10 minutes. I hope that you enjoy.
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Photo by pelicangal

Cooking Level: Expert

Living In: Brookings, Oregon, USA
Reviewed: Mar. 9, 2012
Today I made both the tangy mustard and this one, they are both really good! but I think this one is better! The beer ( I used a red ale) gives a real depth of flavour. I also only used yellow mustard seed because that's all we had available locally. I will definitely make this again, may even give it as gifts! We now have mustard for months!
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