Brewhouse Beer Mustard Food

BEER MUSTARD

Beer Mustard image

An easy to follow recipe for basic beer mustard. Choices of craft beer discussed as well as adding additional flavors - spice, heat or sweetness.

Provided by CraftBeering

Time 10m

Number Of Ingredients 6

Ingredients

1/2 cup brown mustard seeds*
1/2 cup yellow mustard seeds
4 oz malty ale or lager (see recommended beer styles)
8 oz apple cider vinegar (or malt vinegar)
2 tsp salt
6 tsp brown sugar

Steps:

In a jar or glass container with an air-tight lid add the brown and yellow mustard seeds and the beer. Mix well, close the lid and refrigerate. Let seeds soak in the beer for a minimum of 12 hours, 24 recommended.
Take the soaked mustard seeds out of the refrigerator and set aside. In a non-reactive container mix the vinegar, salt and sugar and stir until all solids are dissolved.
Add the vinegar solution to the beer soaked mustard seeds. Mix well.
Transfer the mixture to a food processor and process until you reach the desired consistency. For whole grain, coarse mustard texture about 30 sec to 1 minute. For pasty, smoother consistency continue to process until satisfied.
Transfer the beer mustard to jars or glass containers with air tight lids and refrigerate. Flavors will continue to develop over time but you can consume the mustard as soon as a day after processing it.
The mustard will keep well refrigerated for up to three months.

Nutrition Facts : Calories 10 calories, Carbohydrate 1 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 0 grams fiber, Protein 0 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1 tbsp, Sodium 155 grams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat

BREWHOUSE BEER MUSTARD

Brewhouse Beer Mustard image

Provided by Food Network

Categories condiment

Time P1DT2h

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

1 cup mustard seeds
2 cups lager beer
1 1/3 cups malt vinegar
1/2 teaspoon ground allspice
2 teaspoons freshly ground black pepper
2 teaspoons kosher salt
1 1/4 tablespoons sugar
1 tablespoon dry mustard
1 tablespoon minced garlic
2 tablespoons horseradish

Steps:

In a small bowl combine the mustard seeds, lager, and malt vinegar. Cover and soak overnight.
Strain the liquid and reserve in a separate container. Place the soaked seeds in a food processor and pulse 7 to 8 times. In a double boiler, place the cracked seeds and add the strained liquid, allspice, pepper, salt, sugar, dry mustard, garlic, and horseradish. Cook about 90 minutes, stirring occasionally. Remove from heat and let cool, then refrigerate.

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