Email this recipe to a Friend!

Whole Grain Beer Mustard Whole Grain Beer Mustard ingredients Mustard seeds soaking for Whole Grain Beer Mustard Whole Grain Beer Mustard recipe Hi Guys! I know I’ve mentioned it before (quite a bit of times actually) just how much I enjoy making my own condiments and pickled things of all kinds and mustards are no exception. Whole grain mustard is so easy to make and only requires a handful of ingredients. I think the trickiest part is getting your hands on brown mustard seeds. I never have a problem finding yellow mustard seeds, but brown ones can be a little more difficult to find. I usually end up ordering it online because it’s the easiest way to get a large quantity for an inexpensive price.

We’ve added beer to our mustard because I love the punch it adds to the mustard. We used a pale ale in our recipe because it adds a nice flavor, but doesn’t overwhelm the mustard. I’ve tried using a number of different IPA’s before, but haven’t been able to find one that I enjoy in the mustard without making it way too bitter. Not only is mustard super easy to make, but also during the holidays they make great homemade gifts or great hostess gifts anytime of the year.

We slathered our Whole Grain Beer Mustard onto a big, grilled bratwurst and topped it with a bunch of pickled mushrooms to try and savor the last few bit of summer before the weather cools down and we get into cozy scarf season. If you’ve never made your own mustard, try it out, it’s super easy and a lot of fun! Enjoy! xx, Jenny

include a photo
include a photo

DIY Whole Grain Beer Mustard
Makes 1 1/2 cups

1/3 cup yellow mustard seeds
1/4 cup brown mustard seeds
1/2 cup apple cider vinegar
1/2 cup pale ale
2 tablespoons light brown sugar
1 tablespoon honey
1/2 teaspoon sea salt

1. Pour both types of mustard seeds into a small mixing bowl and whisk together until well blended.
2. Stir vinegar and beer into the mustard seeds until just combined.
3. Cover the mixture with plastic wrap and set in a cool, dry place for 12 hours or until all the liquid has been absorbed.
4. Stir the remaining ingredients into the mustard seed mixture and pour into a food processor.
5. Pulse mixture 5 to 6 times before running the motor for 30 seconds to 1 minute.
6. Pour mixture into a sterilized glass jar and refrigerate. For a spicier result, leave the jar of mustard at room temperature for 1 to 2 days before refrigerating.

  1. Jacki @ Two Forks One Love Not Specified Not Specified

    I never even considered making my own mustard. (Bangs head against desk.) My local wine shop sells a artisan mustard with roasted garlic that I crave…and now might have to try and recreate!

  2. andrea Not Specified Not Specified

    Can this be left in the frig for months?

  3. ShellyAnn Not Specified Not Specified

    I am very excited to try this! A good whole-grain mustard is hard to come by and my gift list is already made.

  4. Millie l Add A Little Not Specified Not Specified

    Oooh I’ve always been intruiged by making mustard and this looks fab!

  5. Caitlin Not Specified Not Specified

    I like the sounds of a good beer mustard. I’ve never thought of making my own but it sounds like a fun thing to try!

  6. tran Not Specified Not Specified

    Love the idea of homemade mustard! How long will this keep?

  7. Ashley @ Big Flavors from a Tiny Kitchen Not Specified Not Specified

    I’ve been wanting to try out making my own mustard. Love the addition of beer here – YUM!

  8. Eileen Not Specified Not Specified

    Yeah! Mustard! I recently ran out of my last batch of homemade mustard and have been thinking about trying out a new recipe — this may have to be it!

  9. Steve Not Specified Not Specified

    So great that you posted this today and ironic as I was just thinking about making my own whole grain mustard yesterday.

  10. tara Not Specified Not Specified

    Yum!! This look so good, I love whole grain mustard.

  11. Emily Not Specified Not Specified

    Hey there!
    I just made this– let the grains soak overnight and just processed now.
    However, the mustard is still rather watery and is not coming together
    Like the mustard/paste I imagined. Any suggestions?

    • Jenny Park Not Specified Not Specified

      Hm, that’s so odd….usually even with a little liquid left the mustard should grind up just fine. If it’s still not coming together I would try to strain the mixture just a little bit and then purée it again.

  12. chefjohnny@plasticglasses Not Specified Not Specified

    Amazing photographs!

    My mouth waters just looking at the photos. Home style beer mustard! Who wouldn’t fall in love?

    I have to ask, using IPA beer in the process. Will it over power the flavor of mustard? Have you tried using any other style of craft brews, maybe a stronger beer, a stout or maybe barley? Sooo excited to try this recipe out. Need to get started on this soon!

    • Jenny Park Not Specified Not Specified

      I have tried using an IPA and while I love drinking them, for my taste it overwhelmed the mustard…although I will say, I’ve used the Hopscotch IPA recently (a smaller amount then listed in the recipe) with a little more vinegar and brown sugar and actually thought the flavors were pleasant. One of my favorite ways is just using a good ole’ Belgium style wheat beer (particularly the Blonde Label Chimay…just adds a nice smooth taste to the mustard!). Let us know how it goes!

    • Craig G. Not Specified Not Specified

      Please try Hoogarden beer adds a little coriander spice to the taste!!!

  13. Doug Johnson Not Specified Not Specified

    Brown mustard is available VERY cheap at Indian/Asian groceries.
    And while a craft brew or IPA can be lovely, I find any beer with flavor but not too much attitude works. I’m making mine with Lonestar but wouldn’t suggest Bud light.

  14. Timmbo Not Specified Not Specified

    The pics look like you didn’t grind the mustard at all . . . just lots of whole seeds. The gastropub in my town has mustard with just whole seeds and no grinding. Can I get away with this, or should I at least grind it up a little bit to release the mustard flavor more?

Leave a Reply

Your email address will not be published. Required fields are marked *