Beer Mustard Recipe -
Beer Mustard  Recipe
  • READY IN 15+ days

Beer Mustard

Recipe by  

"Has a nice mustard flavor, not too hot. Good with sandwiches and cold cuts."

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Ingredients Edit and Save

Original recipe makes 3 half-pint jars Change Servings
  • PREP

    15 mins
  • COOK

    5 mins

    15 days 20 mins


  1. Soak brown and yellow mustard seeds with dark beer in a large bowl set in the refrigerator for 24 hours. If the seeds soak up the beer too quickly, add more beer.
  2. Transfer the soaked mustard seeds to a food processor along with garlic, apple cider vinegar, brown sugar, salt, and black pepper. Pulse until desired consistency is reached.
  3. Sterilize the jars and lids in boiling water for at least 5 minutes.
  4. Pack the mustard into the hot, sterilized jars, filling the jars to within 1/4 inch of the top.
  5. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles.
  6. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
  7. Refrigerate the jars of mustard for 2 weeks before using.
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Reviews More Reviews

Most Helpful Positive Review
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.

Most Helpful Critical Review
Oct 15, 2014

Hey guys! What did I do wrong? I used black and yellow seeds and followed the recipe.. My mustard was bitter and did not taste like mustard all.


11 Ratings

Mar 09, 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!

Mar 28, 2012

Awesome as I knew it would be...I just finished making 6 (4oz) 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 I thought I would share my review here as well since it has become published! Kudos to you pelicangal!

Mar 31, 2015

OMG, this is HEAVENLY! I scaled down to 1/3 and used all brown mustard seeds. I held off on adding any sugar until 3 days as I wanted to "test" the flavor first. I was contemplating some horseradish, but after tasting it, it's got enough kick without it! I ended up putting a 'dash' of stevia to soften the tartness. It's wonderful on everything! P.S. I didn't do the canning as I just had one small jar, I'm sure it will be gone in no time!

Apr 02, 2012

EXELLENT! Loved the flavors that were going on here...sweet, spicy, tangy and just delicious...a new favorite! Thanks for sharing. :)

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!

Mar 24, 2015

Just made it. Seems to be very tasty. Cant wait to try later. Thinking this would be great for rack of lamb?


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  • Calories
  • 21 kcal
  • 1%
  • Carbohydrates
  • 2.1 g
  • < 1%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 1 g
  • 1%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 1 g
  • 2%
  • Sodium
  • 49 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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