Beer-Honey Mustard Recipe

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by Mike Hultquist · Jul 10, 2015 · 20 Comments · Jump to Recipe

A recipe for making your own beer-honey mustard at home with whole grain mustard seeds.

I am super excited to have FINALLY received the mustard seeds I ordered a couple weeks ago. They took forever to get here, but it was worth the wait.

Mustard seeds are great for toasting lightly and including in a number of recipes for a pop of flavor, but you already KNOW what they are REALLY great for - homemade mustard!

We're not talking that yellow mustard kids squeeze onto hot dogs (though there's nothing wrong with that!).

Nope, we're talking homemade mustard with whole grains and all sorts of other ingredient goodness. The possibilities are endless. I see a LOT of homemade mustard in our future!

Perfect timing for summer, also.

You must have a good batch of mustard in the fridge all grilling season long. It is simply a must! An absolute must! This mustard recipe will get you started. It's a slightly sweet but quite potent beer-honey mustard that incorporates apple cider vinegar, beer, brown sugar and honey.

Very easy. Just a bit of mixing and waiting. Time to make the mustard!

Where to Buy Mustard Seeds

Where can you find mustard seeds?I get my mustard seeds through Amazon:

These are affiliate links, my friends! FYI.

Beer-Honey Mustard Ingredients

Brown Mustard Seeds.
Yellow Mustard Seeds.
Apple Cider Vinegar.
Beer.I used a pale ale.
Brown Sugar.
Honey.
Salt. To taste.

Beer-Honey Mustard - The Recipe Method

To a large mixing bowl, add mustard seeds with cider 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 brown sugar, honey 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!

Also see:How to make Homemade Mustard.

Beer-Honey Mustard Recipe - Chili Pepper Madness (2)

Patty's Perspective

I'm a huge fan of stone ground mustard and this turned out really good. I'm super excited for all the endless mustard possibilities in the future, especially when Mike starts to experiment.

Recipe Tips & Notes

Mustard seeds are great for toasting lightly and including in a number of recipes for a pop of flavor, but you already KNOW what they are REALLY great for - homemade mustard!
We're talking homemade mustard with whole grains and all sorts of other ingredient goodness. The possibilities are endless.

Storage & Leftovers

Storing yourBeer-Honey Mustardin anairtight containerin the fridge may allow you to store the leftovers for up to 2-3 weeks. To maximize the storage life, make sure to refrigerate your mustard promptly.

Check Out Some of Our Other Popular Homemade Mustard Recipes

Homemade Chipotle-Honey Mustard
Homemade Habanero-Peach-Honey Mustard
Homemade Habanero Mustard
Roasted Hatch Chile-Beer Mustard

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.

A recipe for making your own beer-honey mustard at home with whole grain mustard seeds.

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Ingredients

¼ cup brown mustard seeds
1/3 cup yellow mustard seeds
½ cup apple cider vinegar
½ cup beer I used a pale ale
4 tablespoons brown sugar
2 tablespoons honey
Salt to taste

Instructions

To a large mixing bowl, add mustard seeds with cider 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 brown sugar, honey 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: 222kcalCarbohydrates: 28gProtein: 6gFat: 8gSodium: 9mgPotassium: 220mgFiber: 3gSugar: 22gVitamin C: 1.7mgCalcium: 76mgIron: 2.4mg

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.

Reader Interactions

Comments

Lisa says
September 22, 2023 at 8:28 am

Delicious on brats for the upcoming tailgate party!
Reply
- Mike Hultquist says
  September 22, 2023 at 11:39 am
  See Also
  Papa John's Garlic Sauce Recipe
  
  Perfection right there!
  Reply
Sharon kay Johnson says
March 20, 2023 at 4:47 pm

can you put this in a hot bath so the jars seal?
Reply
- Mike Hultquist says
  March 21, 2023 at 5:48 am
  
  You should be able to, Sharon, though I have not tested this recipe for canning.
  Reply
Constance Davis says
March 21, 2022 at 3:20 pm

Mike, we’re from soft pretzel country and this beer mustard is the “bomb” on a warm soft pretzel!
Reply
- Michael Hultquist - Chili Pepper Madness says
  March 21, 2022 at 9:46 pm
  
  Awesomeness! I love to hear it, Constance! Wish I could share a pretzel with you!
  Reply
Bernadette says
March 10, 2021 at 7:49 pm

So I gave it a go, using pale ale as well, doubling the recipe and letting it sit for 48 hours. I ran it through a Ninja Bullet for 3 1-minutes cycles and then tasted it. It was sinus-clearingly spicy.
I got some advice online: I added one cup of hot water to the mustard, placed it in a small Dutch oven, and simmered it for an hour, stirring occasionally. I Ninja’d 3x again, trying to achieve the smooth texture and hom*ogenous color of the brand we buy.
Ours now tastes Great; it’s a bit spunkier and the grainy texture and color is cool. It made 3 good-sized jars which will keep us happy for a small while... . Thanks for our new hobby!
Reply
- Michael Hultquist - Chili Pepper Madness says
  March 11, 2021 at 7:04 am
  
  Glad you enjoyed it, Bernadette!
  Reply
Bernadette says
February 28, 2021 at 8:26 pm

Am hoping this will be close to T.Joe pale ale honey mustard . Even tho we stocked Up, we've run out before it's come back in season.
Even if it's only close, it looks terrific and I'll update how I do. Am ordering seeds Now...
Reply
- Michael Hultquist - Chili Pepper Madness says
  March 01, 2021 at 7:14 am
  
  I hope you enjoy it!
  Reply
Joseph S Eggly says
November 12, 2019 at 7:07 pm

I like that there is 8 oz of beer left for the chef. How long will this last refrigerated?
Reply
- Michael Hultquist - Chili Pepper Madness says
  November 13, 2019 at 7:48 am
  
  Agreed, Joseph. I see different information on how long mustard lasts. Prepared mustard can last for years if properly made, though you will experience loss of flavor and pungency. It also depends on the ingredients that go into it. Using an acid, like vinegar, will keep the mustard for longer. Just be sure to keep it properly sealed. Refrigeration is a best practice. This particular recipe should last 6-12 months refrigerated.
  Reply
Damien C. says
December 28, 2018 at 1:32 pm

I created a double batch of this and gave some out as Christmas gifts this year. Nothing but compliments. I appreciate the recipe. Thank you, Chili Pepper Madness. From a fellow spicy mustard lover. And beer lover.
Reply
- Michael Hultquist - Chili Pepper Madness says
  December 28, 2018 at 1:33 pm
  
  Excellent, Damien. Super happy everyone loved it! It does make for a GREAT gift anytime of the year! Take care.
  Reply
Deb says
December 24, 2018 at 10:04 am

Hey Mike, I found I had to strain the liquids off of the seeds before processing, too soupy otherwise. I let them sit in the beer and cider for 18 hours too. Has this happened to you? Aside from that the consistency is about what you show in your photo. Sweet-sour-tangy!
Reply
- Michael Hultquist - Chili Pepper Madness says
  December 28, 2018 at 1:28 pm
  
  Deb, no, this is the ratio I use for every one of my mustard recipes and I have never had the issue you describe. Not sure if there was an issue with your measured ratios or perhaps the mustard seeds. It's worth trying again to see if you have the same issues. Otherwise, you can obviously adjust to your own preferences by using more or less liquid, more or fewer seeds, etc. Straining out the liquid will result in an overly thick mustard, which is what you may have been going for all along. Best of luck on the next batch.
  Reply
Cristina @ I Say Nomato says
July 24, 2015 at 1:02 pm

This looks incredible! I'm definitely pinning this, always looking for mustard stuff with no peppers!
Reply
Michelle @ A Dish of Daily Life says
July 20, 2015 at 11:37 pm

I am definitely trying this! I go thru a crazy amount of mustard with salad dressings and sauces...I never thought about making my own! Pinned!
Reply
Lauren @ Create Bake Make says
July 18, 2015 at 1:35 am

Ooh this sounds very yummy, I love that you have ordered your own mustard seeds! Thank you for linking up with us for Fabulous Foodie Fridays, have a great weekend 🙂
Reply
Kathryn Doherty says
July 17, 2015 at 2:44 pm

Oh wow! I'm gonna need to get some mustard seeds stat so I can make this and proceed to put it on EVERYTHING! Lunch just got so much more interesting! Found you at #FoodieFriDIY 🙂 Have a great weekend!
Reply