I love making whole grain beer mustard to keep in the fridge as well as for gifting to people whether it’s the holidays or as a nice hostess gift. It’s incredibly easy to make and only requires a handful of ingredients. It can be used right away, but gets better after allowing the finished condiment sit for about a week. This recipe can also be easily tweaked depending on your flavor preferences. We made ours with beer because we like the flavor, but also provided a non-alcoholic alternative for you guys!
What is Whole Grain Mustard?
Whole grain mustard is a prepared condiment that is only partially blended, with some of the mustard seeds still visible, creating an overall coarse and slightly pasty texture.
What is the difference between yellow and brown mustard seeds?
Yellow mustard seeds are the most widely used mustard seeds. They are also the largest in size and mild in taste. They have European roots and are easily found in local grocery stores. Brown mustard seeds are smaller in size and more pungent (and spicy) in flavor. They’re derived from Indian cuisine and more commonly found in international grocery stores, but can also be found here.
How do you store Homemade Whole Grain Mustard?
Homemade mustard can be stored in an airtight jar or container, in the refrigerator for maximum freshness.
How long does it keep?
When properly stored, homemade mustard will keep for up to 1 year.
Things to use with Whole Grain Mustard?
It’s a great condiment to use in vinaigrettes and dressings, on charcuterie and cheese plates, in sandwiches as a spread, and as a dip for sausages, to name a few uses.
Our Homemade Whole Grain Beer Mustard is also a really great dip for our Pull Apart Pigs in a Blanket recipe! Enjoy!
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DIY Whole Grain Beer Mustard
INGREDIENTS
- ⅓ cup yellow mustard seeds
- ¼ cup brown mustard seeds
- ½ cup apple cider vinegar
- 1/3 cup pale ale or water
- 2 tablespoons light brown sugar
- 1 tablespoon honey
- ½ teaspoon sea salt
INSTRUCTIONS
- Pour both types of mustard seeds into a small mixing bowl and whisk together until well blended.
- Stir vinegar and beer (or water) into the mustard seeds until just combined.
- Cover the mixture and set in a cool, dry place for 12 hours or until all the liquid has been absorbed.
- Stir the remaining ingredients into the mustard seed mixture and pour into a food processor.
- Pulse mixture 5 to 6 times before running the motor for 30 seconds to 1 minute.
- Pour mixture into a sterilized glass jar, seal and refrigerate.
- **For a spicier flavor, leave the jar of mustard at room temperature for 1 to 2 days before refrigerating.
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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!
Can this be left in the frig for months?
Yes! I made so e years ago and am just now using it up.
I am very excited to try this! A good whole-grain mustard is hard to come by and my gift list is already made.
Oooh I’ve always been intruiged by making mustard and this looks fab!
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!
Love the idea of homemade mustard! How long will this keep?
I’ve been wanting to try out making my own mustard. Love the addition of beer here – YUM!
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!
So great that you posted this today and ironic as I was just thinking about making my own whole grain mustard yesterday.
Yum!! This look so good, I love whole grain mustard.
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?
Thanks!!
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.
I ended up just processing it longer and it finally created a paste. Thanks–it’s
delicious!
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!
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!
Please try Hoogarden beer adds a little coriander spice to the taste!!!
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.
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?
I would suggest grinding it up at least a bit as it will make it easier to spread and the flavors will be able to blend and meld better over time in the fridge. Things like mustard get better over the first 2-4 weeks that you store it in the fridge as the flavors come together and you don’t want to keep the flavors locked up within the seeds while the magic is happening.
I made this using Sleeman Honey Brown beer… Hummina hummina!! It’s delicious!
My seeds have been soaking for 16 hours and there is still liquid. Any ideas??
Hm, not sure why the mustard seeds aren’t soaking the liquid up!, but you can still blend everything together. If there’s A LOT of excess moisture, you can strain the seeds, and leave about 1/4 cup of liquid. Hopefully that helps!
!st time making homemade mustard and this is the bomb, everyone loves it. Solid 5 for flavor and ease to make
The recipe is a must try!! Also, I wanted to compliment you on your site style. So many times I look up recipes and am bombarded by pop up videos/ads or you have to scroll to kingdom come to just find the recipe. I also loved how I could see the whole recipe on one screen. 🙏🏼 Thanks!