---
title: "How to Make Beer Mustard: Recipe, Ingredients and Step-by-Step Instructions"
description: "A delicious beer mustard recipe that is very simple to make. It will be ready two days after you make it, an excellent condiment that contains no saturated fat."
url: https://www.thebeertimes.com/en/beer-mustard-recipe/
date: 2023-04-15
modified: 2026-11-04
author: "Carlos Uhart M."
image: https://www.thebeertimes.com/wp-content/uploads/2019/06/Mostaza-de-cerveza.jpg
categories: ["Recipes"]
tags: ["Cooking with Beer", "Culture", "Gastronomy", "Recipes"]
type: post
lang: en
---

# How to Make Beer Mustard: Recipe, Ingredients and Step-by-Step Instructions

Here is a delicious beer mustard recipe that is very simple to make. Just keep in mind that it will be ready two days after you make it, an excellent condiment that contains no saturated fat.

![Beer mustard](https://www.thebeertimes.com/wp-content/uploads/2019/06/Mostaza-de-cerveza.jpg)*Beer mustard*

Once made, you can store it in a jar in the refrigerator for up to 6 months, although its flavor will mellow over time.

Contenido

- [Nutrition Information](#Nutrition_Information)
- [Beer Mustard Recipe](#Beer_Mustard_Recipe)
  - [Ingredients](#Ingredients)
  - [Instructions](#Instructions)
- [Expert Chef Tips](#Expert_Chef_Tips)
- [Frequently Asked Questions (FAQ)](#Frequently_Asked_Questions_FAQ)
  - [1. Why did my homemade beer mustard turn out too bitter, and how can I fix it?](#1_Why_did_my_homemade_beer_mustard_turn_out_too_bitter_and_how_can_I_fix_it)
  - [2. Can I use any type of beer to make homemade mustard?](#2_Can_I_use_any_type_of_beer_to_make_homemade_mustard)
  - [3. What is the difference between yellow, brown and black mustard seeds?](#3_What_is_the_difference_between_yellow_brown_and_black_mustard_seeds)
  - [4. What role does vinegar play in homemade mustard?](#4_What_role_does_vinegar_play_in_homemade_mustard)
  - [5. How can I pasteurize or vacuum-seal mustard so it lasts longer outside the refrigerator?](#5_How_can_I_pasteurize_or_vacuum-seal_mustard_so_it_lasts_longer_outside_the_refrigerator)
- [Did You Know?](#Did_You_Know)
- [Recommended](#Recommended)

## Nutrition Information

Each serving of beer mustard (1 tablespoon) contains approximately 25 kcal, 1 g of carbohydrates, 1.5 g of fat, 1.2 g of protein, 1 g of fiber, 0.2 g of sugars, 0 mg of cholesterol and 50 mg of sodium.

## Beer Mustard Recipe

**Prep time:** 48 hours
**Cook time:** 5 minutes
**Servings:** 10

### Ingredients

- 330 ml (about 1 ⅓ cups) [Stout](https://www.thebeertimes.com/en/what-is-a-stout-bjcp-style-guidelines/)
- 1 ½ cups mustard seeds
- 1 cup white wine vinegar
- 1 teaspoon black pepper
- ¼ teaspoon ground cinnamon
- ¼ teaspoon cloves
- ¼ teaspoon nutmeg
- ¼ teaspoon whole peppercorns

### Instructions

1. In a glass or ceramic container, combine all the ingredients until evenly mixed. Avoid metal containers to prevent reactions with the vinegar. Cover with plastic wrap and let rest, covered, for two days in a cool place.
2. After 48 hours, check that the mustard seeds have softened and roughly doubled in volume. Transfer the mixture to a food processor or blender.
3. Process on low speed until smooth but with some whole mustard seeds remaining. Use the beer mustard right away or store it in an airtight jar, covered and refrigerated.

## Expert Chef Tips

- For an even more intense mustard, lightly toast the seeds in a dry skillet for two minutes before mixing to bring out their natural oils and deepen the flavor.
- If you prefer a finer, smoother texture, push the mustard through a fine sieve after processing to remove bits of hard hull, for a “homemade Dijon” style mustard that keeps its rustic character.

## Frequently Asked Questions (FAQ)

### 1. Why did my homemade beer mustard turn out too bitter, and how can I fix it?

It is completely normal for mustard to taste very bitter and even excessively hot right after blending. The bitterness comes from the natural chemical reactions of the seeds as they break. This flavor fades markedly with rest, so let the mixture mature in the refrigerator for at least 2 or 3 days before eating it so the flavors balance and the character of the Stout blends in properly.

### 2. Can I use any type of beer to make homemade mustard?

Yes, but the beer style will dramatically change the flavor profile. A Stout or Porter adds roasted, chocolate and coffee notes that pair beautifully with red meat, while an IPA (India Pale Ale) adds an herbal touch and a very pronounced citrus bitterness. If you prefer a sweeter, more traditional profile, Belgian-style beers (such as a Dubbel) or an Amber Ale are excellent alternatives.

### 3. What is the difference between yellow, brown and black mustard seeds?

As a general rule, the darker the seed, the hotter it is.

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- Yellow or white seeds are the mildest and give the traditional flavor of American mustard.
- Brown seeds have medium heat, ideal for Dijon or German-style mustards.
- Black seeds are the hottest and most volatile.

For the best consistency and balance with a dark beer, a combination of yellow and brown seeds is commonly used.

### 4. What role does vinegar play in homemade mustard?

Vinegar not only acts as a natural preservative thanks to its acidity, it also halts the enzymatic reaction that produces the seed’s heat. If you mixed the seeds with just water or beer, the heat would fade within a few hours and the mustard would turn bland. The acid in the vinegar stabilizes that heat so it holds during months of storage.

### 5. How can I pasteurize or vacuum-seal mustard so it lasts longer outside the refrigerator?

To keep it at room temperature before opening, pack it in sterilized glass jars and process them in a boiling water bath for 10 to 15 minutes, making sure the water fully covers the lids. Once they are removed and cooled, check that each lid has sealed (the center should not give when pressed). The safety of this method depends on acidity, so check with a pH meter that the mustard stays below 4.6. It can then last up to a year in the pantry, although once opened it should always go back in the refrigerator.

## Did You Know?

Mustard is a plant called Sinapis, native to India, China or Afghanistan, that began to be cultivated around 5,500 BC and was later introduced to Palestine through Egypt, where its seeds were already being ground to make all kinds of condiments. It was ultimately the Romans who developed the mustard preparation we know today, by mixing unfermented grape juice with mustard seeds.

## Recommended

- [The Best Beer and Chilean Food Pairings for a Unique Gastronomic Experience](https://www.thebeertimes.com/en/the-best-beer-and-chilean-food-pairings-for-a-unique-gastronomic-experience/)
- [The Liso Santafesino: The Beer Measure That Is Intangible Cultural Heritage in Argentina](https://www.thebeertimes.com/en/liso-santafesino-beer-measure-intangible-cultural-heritage-argentina/)