How to Make Homemade Mustard: Pint O' Beer Mustard Recipe

What You'll Need

  • 1 One-Quart Canning Jar
  • 1 One-Pint Canning Jar
  • Mortar and Pestle, or Food Processor
  • 1 cup whole brown mustard seeds
  • 3/4 cup of your favorite beer
  • 1/4 cup apple cider vinegar
  • 2 tsp sea salt
  • 1/8 tsp ground cinnamon
  • 1/8 tsp ground cloves
  • 1/8 tsp ground nutmeg 
  • 1/8 tsp ground allspice

Love beer? Love mustard? Well then, personalize this mustard by using your favorite beer! Porter or pale, stout or wheat--each are different and delicious in their own way. As you may already know.

Goes great with Brats or pretzels. Enjoy...


Makes: 1 pint

Time: 2 days 

1. Mix Ingredients in a Quart Jar

Combine all ingredients together in a quart jar and mix thoroughly. Cover loosely with lid.

2. Steep for at least Two Days

Allow to steep at room temperature for at least 2 days. 

It is important to be sure to let the seeds soak for the required amount of time before blending; too little soaking time will result in a mustard that is very difficult to blend.

3. Blend to Desired Consistency

Either with a mortar and pestle or food processor, blend together to desired consistency. 

4. Pack and Store Your Homemade Beer Mustard

Spoon mustard into sterilized pint jar. For best results let mustard rest at least two weeks to let flavors meld and mellow. Mustard will keep up to 6 months in the fridge. 

Mustard Tips...

While many mustard recipes do call for a 2:1 ratio of liquid to seeds, they also often contain dry powdered mustard as well as seeds. Since this recipe does not require powdered mustard, the amount of liquid is also reduced.

However, if you feel that the consistency is too dry, it is totally acceptable to add, say, a 1/4 cup of blended beer and vinegar. Adding too much vinegar will make the flavor quite sour; try blending beer and vinegar to maintain the best balance of flavors.

If your mustard seeds are particularly small or very dry, they may absorb more moisture than fresher, more moist seeds. Use freshly procured mustard seed for this recipe.

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