Josh and I were meant to find each other, we’re both condiment people. Especially mustard. When our fridge was on the fritz a couple years ago I had to move everything to the fridge in the garage. In the process I found a lot of condiment jars. Call us the King and Queen of Condiments!
If you have a good selection of condiments you can cook anything, right?! After finding lots of half empty jars I managed to narrow down the collection to what we use most. With three growing boys in the house I can only sacrifice so much fridge space to condiments.
One of the mustards we use often is a Bavarian sweet and spicy mustard. It’s great on sausages like bratwurst or weisswurst. It takes a homemade soft pretzel to a new level. Since we’ve been eating more German food lately I figured it was time to make our own mustard.
Then Josh found this Shock Top twisted pretzel wheat beer. Combine a beer mustard with a sweet and spicy Bavarian mustard and this is what you’ll get. Plus I only need room for one jar in the fridge, not two. Score for me!
As with everything else you make from scratch, you can customize this mustard. If you aren’t into a big kick cut down the horseradish or even omit it. Want it sweeter, add more honey. Try using different beers for a different flavor. Dark beer, IPA, wheat…whatever you have in the house and want to drink the last couple ounces of. As for me, it’s time to go to the German meat market for more sausages. No need to buy the expensive mustard though, I’ve got my own.
Spicy Beer Mustard
1 c. beer
1/4 c. apple cider vinegar
1/4 c. yellow mustard seeds
1/4 c. black mustard seeds (brown would work too)
1/4 c. ground mustard powder
2 tsp. onion powder
1 tsp. kosher salt
1 Tbs. honey
1 tsp. prepared horseradish
Pour the beer and cider vinegar in a small bowl, add both mustard seeds. Cover and soak overnight.
After 8+ hours of soaking add the rest in the ingredients and whisk to combine. Blend the mustard to desired consistency using an immersion blender, food processor or blender. I like mine with some whole mustard seeds left. Pour in a jar and store in the fridge.
Yields: A little less than a pint
Feeding My 3 Sons 
Oh wow, that looks delicious! Microbreweries are coming up with some interesting beers now, aren’t they?
They do Indeed have many interesting beers. Hubby enjoys our trips to the mountains since my parents live right by a brewery and many more are nearby. Asheville is now the beer capitol of the East.
Your mustard looks fabulous Gretchen. I’ll be making this for sure. Thanks for sharing
I’m not sure why it took me so long to make mustard but it was worth the wait.
Gretchen, I made your mustard recipe, it’s fantastic. Thanks so much for sharing the recipe. I’m preparing a post to spread it further. Sx
I am so glad you liked it! I’m still looking forward to your zucchini tart. I just planted the zucchini seeds this last weekend and excited to see everything in the garden grow. Hopefully it will be a good year.
Love it Gretchen – you’ve inspired me I should be making my own mustard (especially as I always have mustard seeds – and beer – to hand) – great post!
I know, so easy and I always have the ingredients on hand. I have been wanting to make mustard forever and finally got around to it!
Oh Gretchen you would love what I got this week in lieu of making my own – a jar of truffle Chablis mustard from Maille….
I would love that!
I made it from
Mark bittmans cookbook and loved it
Which one of his cookbooks? I’ll have to check out his recipe too. He has great recipes.
The original How to Cook Everything
I have that one. Will look it up. Thanks!
This looks awesome! I need to try!
Definitely worth a try. The kids prefer a little less horseradish, well Ewan can handle the kick anyway!
I have never given much thought to mustard but now you’ve made me look at it from a different point of view. Bavarian sweet and spicy mustard sounds so good. I love sweet and spicy, flavour. I have bookmarked this recipe. It sounds very interesting and exotic. Our temperatures have gone up (today 50F) I am in a hoody-yeah!
Mustard is one of those things I’ve been meaning to make since I started the blog and am only just now getting around to doing. It is well worth it though, especially to customize your flavor profile.
Nothing like homemade mustard and yours, Gretchen, is the consistency that I prefer. Like you, I’m a condiment fan and make a couple types of mustard, one of them using Guinness. I don’t make it much anymore since there are those on my “Christmas list” who are either alcohol or gluten-free. So, I’ve started making honey mustard instead. I’ve not heard any complaints. 🙂
Ah yes, the gluten free saga. There are so many mustards and honey mustard is great and gluten free. I just got a new preserving cookbook and see lots of jars in my future….Christmas gifted and teacher gifts taken care of!
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