Spicy Beer Mustard


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

Spicy Beer Mustard
Photo: © Hector Sanchez
Active Time:
15 mins
Total Time:
30 mins
5 cups


  • 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


  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.

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