Spicy Beer Mustard

Chef Jeremy Nolen updates German classics at Brauhaus Schmitz in Philadelphia, including this intense mustard for sausages.

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  • Active:
  • Total Time:
  • Servings: Makes about 5 cups
  • Time(Other): Plus 2 days chilling


  • 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

How to make this recipe

  1. 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.

  2. 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.

Make Ahead

The mustard can be stored in the refrigerator for up to 3 months.

Contributed By Photo © Hector Sanchez Published June 2011

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458743 recipes/spicy-beer-mustard 2013-12-06T23:50:40+00:00 Jeremy Nolen barbecue-cookout|sauces-and-condiments|healthy|make-ahead june-2011,jeremy nolen,brauhaus schmitz,cooking with beer,spicy mustard,beer mustard,german mustard,condiment,homemade mustard recipes,spicy-beer-mustard 458743

Aggregate Rating value: 4

Review Count: 949

Worst Rating: 0

Best Rating: 5

Author Name: Lea Ann

Review Body: This recipe didn't work for me. The color was brown and the consistency was very very thin. Nothing like the photo. Is there an ingredient missing? With two cups of beer and the vinegar, there's nothing to thicken. Please advise, as the flavor was very good.

Review Rating: 1

Date Published: 2017-03-13