Beer Mustard

Beer Mustard

pelicangal 117

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

Ingredients 15 d 20 m {{adjustedServings}} servings 21 cals

Serving size has been adjusted!

Original recipe yields 48 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 21 kcal
  • 1%
  • Fat:
  • 1 g
  • 1%
  • Carbs:
  • 2.1g
  • < 1%
  • Protein:
  • 1 g
  • 2%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 49 mg
  • 2%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  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 11

  1. 11 Ratings


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.


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!


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!