Porter Mustard

[Kiltlifter]

I bought a jar of the Sierra Nevada brown mustard w/ SN Porter added to it and am really liking it. Why not make my own w/ my own homebrew, says I. Anyone else done this and have any suggestions or tips?

[newportstorm]

Here's a discussion from BA about the Sierra mustard with a recipe for some sweet-hot and another place that'll make mustard for you if you provide the beer:

http://www.beeradvocate.com/forum/read.php?thread=319034

And another BA thread with a couple of ideas. As a mustard lover, I am ashamed to say I have never made my own. It sounds so simple:

http://www.beeradvocate.com/forum/read.php?thread=320865

Cheers!

[b3s]

mustard is pretty simple. i tend to use the following recipe: 2 parts dry mustard, 2 parts vinegar, 1 part water, adjuncts.

i suppose in lieu of water you could do the beer. another thing (for that oldfashioned look) is to add some whole mustard seeds (some people use one part dry mustard, 1 part whole seeds, but i find that this tends to not have the zip i like).

[davesarman]

I make mustard all the time and use my homebrew as well. I also give jars of my homemade mustard as Christmas gifts and will get requests for it, if I don't happen to bring it to family events, etc. My favorite is a coarse, horseraddish brown mustard. I don't have the recipe in front of me (I'm at work), but I have a couple of small cookbooks devoted soley to mustard. If you're interested, let me know and I'll send a few of my favorite recipes your way.

[fretlessman71]

Post away! I'd love to have something else to do with good brew than just drink it - the culinary bone in my body begins to twitch when I think about cooking with homebrew!

[Stodbrew]

I'd love to see some recipes, too. I've been giving some serious thought to making my own mustard for quite some time now.

[davesarman]

Here we go....

Beer & Horseradish Mustard
¼ cup whole brown mustard seeds
¼ cup whole yellow mustard seeds
1 cup beer (I use darker, full flavored beers such as Scotch Ale, Porter, etc. although the published recipe calls for lager. Bocks & Dopplebocks would also be good.)
2/3 cup vinegar (I use malt vinegar or cider vinegar, published recipe calls for red wine vinegar)
¼ tsp allspice
1 tsp coarse ground black pepper
1 tsp minced garlic (I tend to go a bit heavier with the garlic)
4 T horseradish
2 tsp sugar
1 tsp salt

Mix both mustard seeds, half the beer and all the vinegar in a bowl and let sit for at least 3 hours to soften the seeds. I usually let sit overnight. Put the mixture in a blender and add the remaining ingredients. Process to a course consistency. Scrape the mixture into a double boiler. Stir mixture over simmering water for 5-10 minutes until it begins to thicken but not quite as thick as commercially prepared mustard. Scrape mustard into a jar and let cool. It will thicken as it cools. If mustard seems to thick after cooling add more beer or vinegar. Cap the jar and keep in the fridge where it will last indefinitely.

Personal notes: I find it much easier to skip the blender and put all the ingredients straight into the double boiler and process with one of those hand held blenders. That works slick. If you don’t have one of those, a food processor would work ok too. This goes great on sausages, roast beef, whatever. This is the one I get the most requests for.

[davesarman]

Honey Beer Mustard
¼ cup dry mustard powder
½ cup beer (lighter beers work well for this one)
¼ cup malt vinegar
½ tsp finely ground black pepper
2 eggs
1 T honey

Mix together dry mustard, beer, vinegar & pepper. Let sit at room temp for at least 3 hours. Scrap mixture into a double boiler and heat over simmering water. Stir in the eggs and keep stirring until mixture thickens. Stir in the honey and taste for salt. Pack into a cool jar & refrigerate. Mustard improves with age and keeps for a year.

Personal notes: This one is easy to make, is smooth and is great on just about everything including using as a dip. My wife likes this one.

[davesarman]

Apricot Mustard
1 cup dry mustard
1 cup dark beer
¼ cup molasses
¼ tsp salt
¼ tsp turmeric
½ cup minced/diced dried apricots
1 T minced candied ginger

Mix together mustard powder and beer. Set aside for at least 30 minutes. Stir in remaining ingredients. Spoon into jars and seal. Store in refrigerator.

Personal notes: My wife flipped over this one. It’s really, really good. Kind of a sweet spicy thing going on. You could substitute just about any dried fruit you want, but apricots work well. The beer I used when I made this was some Pyramid Apricot Ale that had gone past it’s prime. Since this one is not cooked, you’ll want to use it up faster, but that was no problem when I made it.

[davesarman]

The 3 recipes above are my favorites, but I've got lots of others. Some I've tried and some I have not. Some examples are:

Mustards:
Dijon style
Spice German
Danish style
Green Peppercorn
Onion
Orange hot & sweet
Soy
Tarragon

Mustard sauces:
Mustard butter
Grandma Mattson's Mustard sauce
Mustard-cider cream sauce
Mustard-maple glaze
Mustard-dill sauce
Mustard vinegrette
Sweet-sour mustard cream

Mustard related food recipes:
Pork chops in beer w/ mustard & onions (Excellent & easy!)
Mussel soup with mustard cream
German potato salad w/ mustard caper mayonnaise
Roasted salmon fillet w/ leeks & mustard
Roasted chicken w/ honey mustard crust
Broiled spareribs w/ mustard and lime
Pork loin w/ poached rhubarb confit
Beef carbonade
Hot mustard pumpkin in buckwheat pancakes (seasonal!)
Hot beets w/ herb mustard sauce


I can post any of those if you request it, but I thought I'd start with the 3 I like best.