Beer and Mustard: MFEO
There’s something in the beer universe that says – if you love craft beer, then you must also love music, dogs, pickles and homemade MUSTARD. As Beer Chicks, we have found all of this to be true. We also like online shopping. Combining all of our interests today was a little post on Etsy.com that shows how to make mustard from scratch and even talks about – you guessed it – mustard made with beer!
We’ve made and L-O-V-E this spicy and intense beer mustard recipe for sausages from Chef Jeremy Nolen of Philadelphia’s German Beer Hall Brauhaus Schmitz. He makes this spicy mustard using a delicious German beer style called doppelbock. We made it using Ayinger Celebrator Doppelbock a complexly fruity rich and intense beer.
Spicy Beer Mustard
1/2 cup black mustard seeds
1/2 cup yellow mustard seeds
1 1/2 cups malt vinegar
2 cups dark beer, such as doppelbock
5 tablespoons honey
1/2 cup dark brown sugar
2 teaspoons salt
2 teaspoons ground allspice
3/4 teaspoon turmeric
1 cup dry ground mustard
In a medium bowl, combine the black and yellow mustard seeds with the vinegar and 1 1/2 cups of the beer. Cover and refrigerate overnight.
In a medium saucepan, combine the remaining 1/2 cup of the beer with the honey, brown sugar, salt, allspice and turmeric and bring to a boil. Remove from the heat, transfer to a blender and let cool. Add the ground mustard and the mustard seeds with their soaking liquid to the blender and puree. Transfer the mustard to a glass jar. Cover and refrigerate overnight before serving.
The mustard can be stored in the refrigerator for up to 3 months.
(Recipe from foodandwine.com)
Also, just in case you don’t feel like making freakin’ mustard we love the beer mustards that Sierra Nevada is making. They’re doing three different mustards: Pale Ale & Honey Spice; Porter & Spicy Brown; and Stout & Stoneground flavors.