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Spicy Bavarian Beer Mustard

 Spicy Bavarian Beer Mustard
Here’s a gift that has bite! Include a festive tag that lists serving suggestions. For example, the spicy beer mustard is great with pretzels or as a condiment for bratwurst.
112 ServingsPrep: 15 min. + chilling Process: 15 min.


  • 2 cups dark beer
  • 2 cups brown mustard seed
  • 2 cups ground mustard
  • 1-1/2 cups packed brown sugar
  • 1-1/2 cups malt vinegar
  • 1/2 cup balsamic vinegar
  • 3 teaspoons salt
  • 2 teaspoons ground allspice
  • 1/2 teaspoon ground cloves
  • 2 teaspoons McCormick® Pure Vanilla Extract


  • In a small bowl, combine beer and mustard seeds. Cover and
  • refrigerate overnight.
  • Place seed mixture in a blender. Cover and process until chopped and
  • slightly grainy.
  • Transfer to a Dutch oven. Add the ground mustard, brown sugar,
  • vinegars, salt, allspice and cloves. Bring just to a boil. Remove
  • from heat; stir in vanilla.
  • Ladle hot liquid into seven hot half-pint jars, leaving 1/2-in.
  • headspace. Wipe rims. Center lids on jars; screw on bands until
  • fingertip tight.
  • Place jars into canner with simmering water, ensuring that they are

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Spicy Bavarian Beer Mustard (continued)

Directions (continued)

  • completely covered with water. Bring to a boil; process for 10
  • minutes. Remove jars and cool.
  • Yield: 7 half-pints.