Spicy Beer Mustard

sad dark kitchen photos.

What happens when you cross Bell’s Best Brown Ale with Whole Foods’ brown and yellow mustard seeds? Spicy Beer Mustard. This is the newest creation from Chef Shaun, who has been dying to cook with beer. Beer mustard is just his type of recipe: “You soak things, you boil things, you mix things, and then you throw them in a blender.” Direct quote.

Shaun picked out Bell’s Brown after a server at Beer Run sent him back inside to return Brooklyn’s Pumpkin beer [“You can’t make MUSTARD with PUMPKIN!” …or can you?]. The mustard seeds soaked in Bell’s and vinegar overnight, and then went into the blender with the rest of the “things.”

beer and stuff.

The result was a creamy, tangy, SPICY mustard with a hint of ale at the finish.

“This stuff really clears your sinuses!” Another direct quote. We put it to the test last night on our No-Bull burgers [and dipped our sweet potato and carrot fries into it, obviously]. It gets an A+! Shaun has a knack for making simple recipes taste amazing.


Spicy Brown Ale Mustard (Vegetarian, Vegan)

From Serious Eats.

Prep Time: 2 days

Tools: Blender


  • 1/3 cup yellow mustard seeds
  • 1/4 cup brown mustard seeds
  • 1/2 cup apple cider vinegar
  • 1 cup dark beer (divided into two 1/2 cups)
  • 3 tbsp dark brown sugar
  • 2 tbsp honey
  • 1 tsp salt
  • 1/2 tsp turmeric
  • 1/8 tsp allspice


1. Mix yellow and brown seeds with vinegar and 1/2 cup of beer. Cover and store in the fridge overnight.

2. The next day, boil the remaining ingredients (1/2 cup of beer, brown sugar, honey, salt, turmeric and allspice).

3. Transfer the  boiling liquid and the seeds that were soaking in the fridge into a blender. Blend until smooth and store in an airtight container overnight before serving.



Tags: , , , , ,

Categories: Recipes


Courtney grew up in Reading, PA, and has lived in New York City (where she earned a bachelor's degree at NYU), Prague, Philadelphia, and Charlottesville (where she received a J.D. from UVa Law). Courtney and her new husband will settle in Philadelphia following a six-week Euro-trip extravaganza in September of 2012. Courtney's interests include music, writing, criticism, fitness, travel, cooking, and sports. Please enjoy the blog. LinkedIn: http://www.linkedin.com/pub/courtney-marello/1a/375/b30 Tumblr: http://abarrelofoddsandends.tumblr.com/


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5 Comments on “Spicy Beer Mustard”

  1. B Licon
    October 18, 2011 at 9:34 am #

    I am being educated about vegetarian and vegan diet/recipes through your blogs. You say you are leaning more towards vegan. Have you eliminated all dairy, eggs and yogurt? Does that include all cheeses and you have cheese substitutes available? What about food products that contain any of the above ingredients–does that also eliminate them from you diet? Thank you for educating me as I am expanding my horizon of knowledge.


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