German mustard

Spicy beer mustard


Makes just over a pint

  • 1/3 cup yellow mustard seeds
  • 1/4 cup brown mustard seeds, I didn’t have brown so used all yellow
  • 1/2 cup cider vinegar, I used organic
  • 1 cup dark beer, divided, I used Leinenkugels Hoppin Helles
  • 3 tablespoons dark brown sugar
  • 2 tablespoons honey
  • 1 teaspoon Kosher salt, used Hawaiian red sea salt
  • 1/2 teaspoon turmeric
  • 1/8 teaspoon ground allspice
  • 1 heaping teaspoon of ground yellow mustard


In a small bowl, cover yellow and brown mustard seeds with vinegar and 1/2 cup of beer. Cover and place in the refrigerator overnight.

In a small saucepan, mix together remaining ½ cup of beer, sugar, honey, salt, turmeric, and allspice. Bring to a boil and remove from the heat to cool.

In the jar of a blender add mustard seeds with their soaking liquid and cooled mixture from saucepan. Puree until smooth. Transfer to an airtight container and refrigerate overnight before using.

Note: Since I didn’t have brown mustard seeds I wasn’t sure it would be hot enough so added the ground yellow mustard. I also thought I could add some horseradish if needed. It came out with enough heat for me.

I did mine in a food processor and made it pretty smooth; you can make it as grainy as you want.

I made some German style mustard last year but it was not that great. This is a good recipe and will use it in the future. To me it tasted similar to Lowensenf or Dusseldorf.