My previous attempts at beer mustard have ended... well, quickly. (You think it's hard to not eat the ingredients when you're making cookies? Try that, but with beer.) However, after trying Bronx Brewery's smooth — yet sassy — Rye Ale recently, I felt compelled to give it another go.
I built this off my Basic-Ass Mustard Recipe. Biggest differences here would be replacing the water in step 1 with the beer, and adding a few extra spices in the pureeing step. But the basics are there.
Also, that can sure looks pretty, huh?
The resulting mustard is thick with an almost dijon-level of smoothness. It's a bolder mustard than I expected, with an odd sharpness that roots up into your sinuses and beats them up a bit. It's a good, solid mustard. It'll stand up superbly to an extra sharp cheddar or some salami, or even as part of an appetizer tray.
BRONX RYE ALE MUSTARD
- 3/ cups rye ale (I'm using Bronx Brewery's stellar rye)
- 1/2 cup apple cider vinegar (I like Bragg's)
- 1/2 cup yellow mustard seeds
- 1 cup mustard powder (Coleman's is fantastic)
- 1 cup water
- 2 tbsp granulated sugar
- 2 tsp sea salt
- 1 tsp allspice
- 1/4 tsp turmeric
- 1/4 tsp nutmeg
- Let the beer, mustard seeds, and apple cider vinegar soak in a glass container in a refrigerator overnight.
- Transfer to food processor and add the mustard powder, water, sugar, salt, allspice, turmeric, and nutmeg.
- Puree until smooth.
- Let stand in sealed jar in fridge one week
- Consume within a month.