This whole grain mustard recipe is made with brown and yellow mustard seeds, beer, apple cider vinegar, and spicy chilies that offer a blast of wondrous heat.
Homemade Whole Grain Beer Mustard Recipe
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 KIDDING ME! Lucky for us, we know how to make homemade mustard.
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 or other spicy chili peppers.
Yes! Talk about heat.
Let's discuss how to make whole grain spicy beer mustard.
Whole Grain Spicy Beer Mustard Ingredients
- Mustard Seeds. I'm using a mix of yellow and brown mustard seeds.
- Apple Cider Vinegar. You can use other vinegars.
- Beer. You can use other beers as well, but I enjoy the flavor of a good local IPA.
- Spicy Chili Peppers. I'm using some 7-Pot Chili Peppers that I grew in my garden, but you can use other hot peppers to your heat preference.
- Salt. To taste.
How to Make Whole Grain Spicy Beer Mustard - the Recipe Method
Mix the Mustard Seeds and Ingredients. To a large mixing bowl, add mustard seeds with vinegar and beer. Mix well. Pour into a large jar and seal.
Wait. 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.
Add the Spicy Chili Peppers. Stir in the 7-Pot peppers and salt. Mix well.
Process to Your Preference. 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.
Jar and Enjoy. Set the mustard into a sterilized jar and serve! The flavors will keep developing as time goes by.
Boom! Done! Your spicy mustard is ready to serve.
Recipe Tips & Notes
Use Hot Peppers That You Enjoy.
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 habanero peppers, 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.
Use Beer You Enjoy Drinking. 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.
Use Fresh or Frozen Pods. 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.
Spicy Beer Mustard Serving Ideas
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:
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Spicy Homemade Whole Grain Beer Mustard Recipe
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 spicy chili peppers chopped (innards removed for a bit less heat - or, use milder peppers if these are too hot - I used superhot 7-pot chilies)
- 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 spicy 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
Faith says
I'm assuming this should work in a Vitamix? Do you agree?
Mike Hultquist says
Absolutely, enjoy!
Bansible says
Tasty looking recipe. Is the Nutritional Info for this recipe per serving or per batch of ingredients. If per serving it seems the carbs and fat are really high!
Mike Hultquist says
Bansible, I updated the recipe to include tablespoons as a serving. The recipe makes about 2.5 cups of mustard. I hope this helps.
Rhonda says
Do you drain any of the liquid off after it's been soaking?
Michael Hultquist - Chili Pepper Madness says
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.
Rhonda says
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
Michael Hultquist - Chili Pepper Madness says
Excellent!!!
Aaron says
Waiting on mustard seeds in the mail but curious on what the shelf life is when I make this
Michael Hultquist - Chili Pepper Madness says
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.
Tom says
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!
Michael Hultquist - Chili Pepper Madness says
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!
Ed says
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.