Recipes Spicy Beer Mustard 4.0 (950) 2 Reviews Chef Jeremy Nolen updates German classics at Brauhaus Schmitz in Philadelphia, including this intense mustard for sausages. By Jeremy Nolen Updated on July 7, 2022 Print Rate It Share Share Tweet Pin Email Photo: © Hector Sanchez Active Time: 15 mins Total Time: 30 mins Yield: 5 cups Ingredients 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 Directions 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. 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. Rate it Print