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10 July 2015

A recipe for making your own beer-honey mustard at home with whole grain mustard seeds.

I am super excited to have FINALLY received the mustard seeds I ordered a couple weeks ago. They took forever to get here, but it was worth the wait.

Mustard seeds are great for toasting lightly and including in a number of recipes for a pop of flavor, but you already KNOW what they are REALLY great for – homemade mustard!

We’re not talking that yellow mustard kids squeeze onto hot dogs (though there’s nothing wrong with that!).

Nope, we’re talking homemade mustard with whole grains and all sorts of other ingredient goodness. The possibilities are endless. I see a LOT of homemade mustard in our future!

Perfect timing for summer, also.

You must have a good batch of mustard in the fridge all grilling season long. It is simply a must! An absolute must! This mustard recipe will get you started. It’s a slightly sweet but quite potent beer-honey mustard that incorporates apple cider vinegar, beer, brown sugar and honey.

Very easy. Just a bit of mixing and waiting. Time to make the mustard!

Where to Buy Mustard Seeds

Where can you find mustard seeds? I get my mustard seeds through Amazon:

These are affiliate links, my friends! FYI. Enjoy!

Also see: How to make Homemade Mustard.

Check Out Some of Our Other Popular Homemade Mustard Recipes

Patty’s Perspective

I’m a huge fan of stone ground mustard and this turned out really good. I’m super excited for all the endless mustard possibilities in the future, especially when Mike starts to experiment.

Beer-Honey Mustard Recipe

Beer-Honey Mustard Recipe

If you try this recipe, please let us know! Leave a comment, rate it and tag a photo #ChiliPepperMadness on Instagram so we can take a look. I always love to see all of your spicy inspirations. Thanks! — Mike H.

Print Recipe
4.72 from 7 votes

Beer-Honey Mustard Recipe

A recipe for making your own beer-honey mustard at home with whole grain mustard seeds.
Prep Time5 mins
Cook Time12 hrs
Total Time12 hrs 5 mins
Course: Main Course
Cuisine: American
Keyword: mustard
Servings: 4
Calories: 222kcal


  • ¼ cup brown mustard seeds
  • 1/3 cup yellow mustard seeds
  • ½ cup apple cider vinegar
  • ½ cup beer I used a pale ale
  • 4 tablespoons brown sugar
  • 2 tablespoons honey
  • Salt to taste


  • To a large mixing bowl, add mustard seeds with cider and beer. Mix well. Pour into a large jar and seal.
  • Set the jar in a dry place overnight to let the seeds absorb the liquid, at least 12 hours. You will notice the seeds grow larger, but the mixture still looks like mustard seeds floating in liquid.
  • Stir in the brown sugar, honey and salt. Mix well.
  • Add to a food processor and process to your personal tastes. You can process only a little to keep most of the seeds, or go to town and really mix it together. I processed mine to about 80 percent, keeping a few seeds in there.
  • Set the mustard into a sterilized jar and serve! The flavors will keep developing as time goes by.
  • Enjoy!


Calories: 222kcal | Carbohydrates: 28g | Protein: 6g | Fat: 8g | Sodium: 9mg | Potassium: 220mg | Fiber: 3g | Sugar: 22g | Vitamin C: 1.7mg | Calcium: 76mg | Iron: 2.4mg


  1. Joseph S Eggly

    I like that there is 8 oz of beer left for the chef. How long will this last refrigerated?

    1. Michael Hultquist - Chili Pepper Madness

      Agreed, Joseph. I see different information on how long mustard lasts. Prepared mustard can last for years if properly made, though you will experience loss of flavor and pungency. It also depends on the ingredients that go into it. Using an acid, like vinegar, will keep the mustard for longer. Just be sure to keep it properly sealed. Refrigeration is a best practice. This particular recipe should last 6-12 months refrigerated.

  2. 5 stars
    I created a double batch of this and gave some out as Christmas gifts this year. Nothing but compliments. I appreciate the recipe. Thank you, Chili Pepper Madness. From a fellow spicy mustard lover. And beer lover.

    1. Michael Hultquist - Chili Pepper Madness

      Excellent, Damien. Super happy everyone loved it! It does make for a GREAT gift anytime of the year! Take care.

  3. 3 stars
    Hey Mike, I found I had to strain the liquids off of the seeds before processing, too soupy otherwise. I let them sit in the beer and cider for 18 hours too. Has this happened to you? Aside from that the consistency is about what you show in your photo. Sweet-sour-tangy!

    1. Michael Hultquist - Chili Pepper Madness

      5 stars
      Deb, no, this is the ratio I use for every one of my mustard recipes and I have never had the issue you describe. Not sure if there was an issue with your measured ratios or perhaps the mustard seeds. It’s worth trying again to see if you have the same issues. Otherwise, you can obviously adjust to your own preferences by using more or less liquid, more or fewer seeds, etc. Straining out the liquid will result in an overly thick mustard, which is what you may have been going for all along. Best of luck on the next batch.

  4. 5 stars
    Oh wow! I’m gonna need to get some mustard seeds stat so I can make this and proceed to put it on EVERYTHING! Lunch just got so much more interesting! Found you at #FoodieFriDIY 🙂 Have a great weekend!

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