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Home » Homemade Whole Grain Spicy Beer Mustard

Homemade Whole Grain Spicy Beer Mustard

by Mike Hultquist · Nov 9, 2016 · 9 Comments

Jump to Recipe

Make your own whole grain mustard at home with this recipe, using brown and yellow mustard seeds, IPA beer, apple cider vinegar, and 7-pot chili peppers that offer a blast of wondrous heat.

As I was take inventory of the contents of my fridge, I realized with horror that we had no mustard. What? No mustard in the house? Are you FREAKING KIDDING ME! Sorry for the shouting, but really? You gotta have mustard in the house. Time to make some. Sure, you can rush out and purchase your favorite brand from the store, but why not make your own? The great thing about making your own mustard is you can include all the flavors you want. Add in those ingredients you'll never find in the store, like 7-Pot peppers. Yes! Talk about heat.

Homemade Whole Grain Spicy Beer Mustard - Recipe

I've seen hot mustards at the local grocer, but you can't get the proper heat levels that I prefer. Not that you MUST make this with superhots. You can easily substitute the 7-Pot chili peppers for something milder, like habaneropeppers, which have their own fiery heat level, or even lower, like serrano peppers or even milder jalapeno peppers. Truly, this is a homemade mustard made with whole mustard grains that can be adapted to whatever you prefer, but please do not forget the beer.

A good IPA with a decent hop level is ideal here. The flavor of the beer permeates the final product. It's not overpowering in any way, but distinctive. When it comes to the chili peppers, you can of course use fresh pods, but dried pods work just as well to bring the heat and taste. Frozen will work just fine, too, so if you've preserved your pepper harvest in the freezer this year, like we did, you can make this recipe anytime of the year. Great thing! Because we are always running out of mustard around here.

Homemade Whole Grain Spicy Beer Mustard - Recipe

What can you do with mustard, you ask? Aside from being one of the best condiments on the planet, great for spreading over brats and burgers and anything else from the grill, you can use it as a base for marinades and other sauces. Try this South Carolina Mustard BBQ Sauce that is rich with mustard. One of my favorites. Or this Sweet and Spicy Honey Mustard Pretzel Dip. Or, try these other homemade mustard recipes:

  • Homemade Habanero Mustard
  • Beer-Honey Mustard

Enjoy!

 

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Homemade Whole Grain Spicy Beer Mustard - Recipe

Make your own whole grain mustard at home with this recipe, using brown and yellow mustard seeds, IPA beer, apple cider vinegar, and 7-pot chili peppers that offer a blast of wondrous heat.
Course: Main Course
Cuisine: American
Prep Time: 12 hours
Cook Time: 10 minutes
Total Time: 12 hours 10 minutes
Calories: 303kcal
Author: Mike Hultquist
Servings: 4 people
Tap or hover to scale
5 from 1 vote
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Ingredients

Ingredients

  • 1/2 cup brown mustard seeds
  • 2/3 cup yellow mustard seeds
  • 1 cup apple cider vinegar
  • 1 cup of your favorite IPA beer Sorry, you have to drink the rest!
  • 3 7-Pot peppers chopped (innards removed for a bit less heat - or, use milder peppers if these are too hot)
  • Salt to taste

Instructions

Cooking Directions

  • To a large mixing bowl, add mustard seeds with vinegar 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 7-Pot peppers 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!

Nutrition Information

Calories: 303kcal   Carbohydrates: 19g   Protein: 13g   Fat: 18g   Saturated Fat: 1g   Sodium: 14mg   Potassium: 534mg   Fiber: 6g   Sugar: 5g   Vitamin A: 320IU   Vitamin C: 52.1mg   Calcium: 141mg   Iron: 5mg
Did You Enjoy This Recipe?I love hearing how you like it and how you made it your own. Leave a comment below and tag @ChiliPepperMadness on social media.

Categories: Condiments Tags: 7 pot, 7 pot barrackapore, 7 pot douglah, Chili Pepper Madness, chili pepper recipe, game day and superbowl parties, mikes favorites, superhot

Reader Interactions

Comments

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    Recipe Rating




  1. Rhonda says

    November 14, 2020 at 5:58 pm

    5 stars
    Do you drain any of the liquid off after it's been soaking?

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      November 15, 2020 at 7:59 am

      Rhonda, no, I do not. It all gets blended together and thickens up as you blend. If it is WAY to liquidy, you can drain some off but retain it. Then blend and see if you need to add any back in. Let me know how it goes for you.

      Reply
      • Rhonda says

        November 15, 2020 at 5:52 pm

        Thank you. So tasty, I tried the beer/ACV and then just vinegar & water. The ACV gives it a bit spicier bolder taste and the other one is a little milder. Both so good, thanks for sharing

        Reply
        • Michael Hultquist - Chili Pepper Madness says

          November 17, 2020 at 8:47 am

          Excellent!!!

          Reply
  2. Aaron says

    July 22, 2020 at 11:15 am

    Waiting on mustard seeds in the mail but curious on what the shelf life is when I make this

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      July 22, 2020 at 12:48 pm

      Aaron, mustard will last a very long time in the refrigerator. It's really best to use within a few weeks, but will last many months overall. The vinegar is a great preservative. Enjoy! Let me know how it turns out for you.

      Reply
  3. Tom says

    November 05, 2019 at 11:03 pm

    Hi Mike! Really want to try making this as my first homemade mustard. Not concerned about the heat, but I dont have fresh peppers around. Can power be used? Thanks!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      November 06, 2019 at 12:10 am

      Hi, Tom! Yes, you sure can. You can use powders to enhance the flavor of your mustard. So many ways to play with flavors. Let me know how it turns out for you. Happy to help!

      Reply
  4. Ed says

    June 15, 2017 at 6:39 pm

    OK I made the spicy beer mustard. Since I made this as my 1st try and it was for the family I didn't use the peppers. I was going to substitute Jalapenos but also decided against it. This mustard came out fantastic and is pretty hot almost tastes like it has horseradish in it. Very spicy w/o peppers, thick and very flavorful. This makes a lot of mustard. You might want to half it; just so you can make different variations.

    Reply

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