Spicy Beer Mustard


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


21 thoughts on “Spicy Beer Mustard

    1. Gretchen Post author

      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.

      1. Gretchen Post author

        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.

  1. Liz

    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!

    1. Gretchen Post author

      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.

  2. ChgoJohn

    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. 🙂

    1. Gretchen Post author

      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!

  3. Pingback: Gretchen’s Beer Mustard has bite | Please Pass the Recipe

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