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Spicy Bavarian Beer Mustard


  • 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 vanilla extract


  • 1. In a small bowl, combine beer and mustard seeds. Cover and refrigerate overnight.
  • 2. Place seed mixture in a blender. Cover and process until chopped and slightly grainy.
  • 3. 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.
  • 4. Ladle hot liquid into 7 hot half-pint jars, leaving 1/2-in. headspace. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
  • 5. Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

Nutrition Facts

1 tablespoon: 36 calories, 1g fat (0 saturated fat), 0 cholesterol, 65mg sodium, 5g carbohydrate (3g sugars, 1g fiber), 1g protein.


Average Rating:
  • Chris
    Feb 10, 2019
    I want to give 5 stars but for me there was just a little too much vanilla. It was also too thick following the recipe exactly. I had to add another whole beer, and another 1/2 cup of malt vinegar. I did blend mine quite a bit. This really released the spiciness which I liked. When it went into the pot, it seemed a little on the sweet side but I was excited for the finished product. The vanilla tempered the sweetness but for me was a bit much. I would add it in 1/2 teaspoon increments. I suspect 1tsp. would have been enough.
  • royhberger
    Mar 14, 2016

    What are the ingredient measurements if you only want to make one batch for a party?

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