Ready for a mustard that’ll kick your ass? Well I’ve got the recipe for you. It wasn’t until this morning (when I tried it for the first time) that I knew how spicy it was but whewwweee it’s pretty damn awesome. When deciding what beer to use, I picked the only thing in my beer fridge that wasn’t already assigned to another recipe: Baba Black Lager by Uinta Brewing Company. I was slightly weary of this choice and considered going out to get something else but then my laziness won and I figured it couldn’t turn out that bad. Why was I scared to use it? Because Baba has all kinds of malty and chocolate tones that I thought might throw off the flavor of the mustard. Luckily, everything turned out fine – better yet, it turned out great. The roasty malt flavors were a perfect addition to the spicy kick from the brown mustard seeds – and this is how Baba Black Lager Mustard was born.
1/3 cup yellow mustard seeds
6 tbsp brown mustard seeds
3 tbsp white wine vinegar
¾ cup Baba Black Lager
2 tsp salt
A coffee grinder can also double as a mustard seed grinder. First, grind the yellow mustard seeds for about 30 seconds until they turn into a fine powder (think espresso ground coffee).
Pour the mustard powder into a bowl. Next, put the brown mustard seeds into the grinder and pulse a few times just to break them up a bit.
Add the brown seeds to the bowl along with all of the other ingredients.
IMPORTANT: The beer must be COLD when added to the bowl. There are special chemicals (called enzymes) in the mustard seeds that are activated by cold liquid.
Mix until well combined and then refrigerate overnight. In the morning, you can spread the Baba Black Lager Mustard on toast, add it to a recipe, or use it as a marinade!