This punchy and flavourful beer mustard made with malt beer and a touch of honey is the perfect addition to a well-stocked dwarven pantry – a delicious companion to hearty roast meats and cheese boards! For another mustard seed preserve from a hobbit's pantry, try our Pickled Mustard Seeds, or explore more dwarven-inspired recipes with our Stout Glazed Steak and Onion Skewers.
If you love Middle Earth-inspired preserves and pantry recipes, try our Hobbit's Pantry e-cookbook for a compilation of many of our favourite recipes from the Shire.
At a Glance: Beer Mustard
- Prep Time: 5 minutes
- Soaking Time: overnight
- Blending Time: 15 minutes
- Aging Time: 1 to 2 days
- Total Time: ~2 to 3 days plus 20 minutes
- Servings: 1 ½ cups
- Flavour: Spicy, tangy, with a hint of sweetness
- Skill Level: Easy
- Why this Works: This beer infused homemade mustard is quick and easy to make and is the perfect spicy condiment to accompany a hearty dwarven feast.
The Pantries of Middle Earth
When spring arrives in Middle Earth, the fields, orchards and gardens begin to yield their bounty. From the blooming gardens of the elves to the lush hedgerows of the Shire, from the root cellars of the dwarves to the scavenged stores of the orcs, the ripe harvest is ready for preservation. In the flowering orchards of Gondor and windswept fields of Rohan, the peoples of Middle Earth busy themselves with preserving the harvest. Step into the well-stocked pantries of Middle Earth to sample the plentiful stores and carefully preserved goods to enjoy the bounty of spring and summer all year round.
A Dwarven Pantry
Deep in the cavernous pantries under the Misty Mountains, the dwarves are busy preserving their produce for the coming winter. They work together, gathering the summer crops from the foothills of the Misty Mountains, skillfully seasoning and preserving them in anticipation of the colder seasons ahead. Mustard seeds are prepared into a spicy mustard that's perfect served alongside hearty roast meats. After soaking in malt beer, the mustard seeds are blended with malt vinegar and a touch of honey. With a hint of sweetness and a punch of spicy flavour, this homemade beer mustard is a delicious addition to your pantry shelf.
For another way to preserve mustard seeds for your pantry, try our tangy pickled mustard seeds. Or, if you're looking for more delicious dwarven cuisine then you should try our stout glazed steak and onion skewers or our pork stew with bacon, apples, and prunes.
Ingredients for Beer Mustard
Mustard seeds: There are several kinds of mustard seeds – yellow, brown, and black. Yellow mustard seeds are the mildest and most commonly used type while brown and black mustard seeds tend to be spicier. For this mustard, I recommend using a blend of yellow and either brown or black mustard seeds.
Beer: Beer is used to soak the mustard seeds and imparts a malty depth of flavour, so be sure to choose a beer that you enjoy. I like using a pale or amber ale. I don't recommend using an IPA which tends to be bitter. As the mustard seeds themselves can be bitter, an IPA might exacerbate that flavour. To make this recipe non-acoholic, substitute the beer with water. For another Middle Earth recipe that highlights ale, try our warm rarebit dip.
Honey: A spoonful of honey adds a touch of sweetness to balance the strong spicy and slightly bitter notes in this mustard.
Malt vinegar: This recipe uses malt vinegar which has a tangy, slightly sweet and nutty flavour. Apple cider vinegar would make a great substitute.
Tips for making mustard
Making your own mustard from scratch is surprisingly easy and a great way to experiment with different flavours and seasonings. Here are a few tips for making mustard yourself.
- Types of seeds - Mustard is typically made from either yellow, brown, or black mustard seeds or a blend of several. In terms of spiciness, yellow mustard seeds are the mildest with brown mustard seeds being moderately spicy and black mustard seeds the spiciest variety. You can adjust the heat level of this mustard by adjusting the amount and types of mustard seeds used.
- Plan ahead - The mustard seeds will need to soak before blending. It is easiest to start soaking the seeds the day before you intend to blend them. The liquid should be mostly absorbed which can take as little as 12 hours if you want to rush it.
- Blending - You can make this mustard as grainy or as smooth as you like. The mustard will begin to thicken quite rapidly as you blend which may limit how smooth you can get the final product. If you want a smoother mustard and it is just too thick to keep blending, you can add a splash more beer or water and continue blending.
- Aging - Freshly blended mustard is very spicy and can have a slight bitter flavour. While you could use it immediately, the mustard will taste a lot better after aging for a few days. Store the mustard in the fridge for 1 to 2 days before using. The mustard will continue to mellow over time.
How to make Beer Mustard
1. Soak the mustard seeds
In a small bowl combine both the yellow and black mustard seeds. Add the beer, stirring to combine. Cover and let the mustard seeds soak for at least 12 hours or up to 24 hours. The mustards seeds are ready to use after they have absorbed most of the liquid.
2. Blend the mustard
Transfer the soaked mustard seeds to a high-speed blender or food processor along with any remaining soaking liquid. Add the malt vinegar, honey, kosher salt, allspice, and pepper. Blend until the mustard seeds begin to break down and the mixture is emulsified. Blend longer if you prefer a smoother mustard, keeping in mind that the mustard will continue to thicken as you blend.
3. Serve the Beer Mustard
Transfer the mustard to a container and store in the fridge for 1 to 2 days before using. The flavours will continue to mellow as the mustard sits. This beer mustard must be stored in the fridge and can be used like any other mustard, such as in our creamy mustard roasted potatoes. Enjoy!
More Pantry Recipes from Middle Earth
- Fiery Roasted Pepper Sauce
- Blackberry Mead Jam
- Rhubarb Shallot Relish
- Chive Blossom Butter
- Spiced Rhubarb Jam
- Raspberry Lavender Jelly
- Pickled Mustard Seeds
- Wild Mushroom Seasoning Salt
- Spiced Apple Butter
Beer Mustard
Ingredients
- ¼ cup yellow mustard seeds*
- ¼ cup black or brown mustard seeds*
- ¾ cup beer
- ¼ cup malt vinegar**
- 2 tablespoon honey
- ¾ teaspoon kosher salt
- ⅛ teaspoon allspice
- ⅛ teaspoon pepper
Instructions
- In a small bowl combine both the yellow and black mustard seeds. Add the beer, stirring to combine. Cover and let the mustard seeds soak overnight, or at least 12 to 24 hours. The mustards seeds are ready to use after they have absorbed most of the liquid.
- Transfer the soaked mustard seeds to a high-speed blender or food processor along with any remaining soaking liquid. Add the malt vinegar, honey, kosher salt, allspice, and pepper. Blend until the mustard seeds begin to break down and the mixture is emulsified. Blend longer if you prefer a smoother mustard, keeping in mind that the mustard will continue to thicken as you blend.
- Transfer the mustard to a container and store in the fridge for 1 to 2 days before using. The flavours will continue to mellow as the mustard sits. The mustard must be stored in the fridge and should keep for 3 to 4 months. Enjoy!
