Beer Mustard

Can one have too many mustards? I think not. This was simple, tasty recipe that I found somewhere on the interwebs, but I can't recall where.


Soak the mustard seeds with beer in the refrigerator for 24 hours. If it soaks up too quickly, add more beer.

Transfer soaked seeds to a food processor, along with the garlic, apple cider vinegar, brown sugar, salt and pepper. Pulse until desired consistency. I prefer a thicker, stone ground style mustard.

Pack the mustard into hot, sterilized jars, filling up to ¼ inch from the top. Run a spatula along the walls to release air bubbles. Wipe the rims of the jars before lightly screwing on the lids.

Refrigerate the jars for 2 weeks before using. 


¾ cup brown mustard seeds
¼ cup yellow mustard seeds
1 cup dark beer, or as needed
2 cloves of garlic, minced
½ cup apple cider vinegar
2 tablespoon brown sugar
1 teaspoon salt
½ teaspoon ground black pepper
  • Beer mustard ingredients
  • Can one have too much mustard?