Friday, January 31, 2014

Spicy Beer Mustard

I hesitate to write up this post because the recipe feels imperfect and unfinished for my needs. It's from a German restaurant/ beer hall in Philly and is supposed to be used for sausages. I assume you only eat lil dabs of it because its hot as hell. I like spicy mustard but I think I will try to tweak this recipe a bit. Perhaps it is worthwhile to post my starting point and see how it evolves, or how long it takes me to make another batch of mustard. Also, when I was making this I was worried it was disgusting and inedibly bitter. After 2 days in the fridge it mellowed considerably and was delicious. It is still a little too hot and a little too runny for my personal preference though. I want mustard that i can slather on pretzels.

Spicy German Beer Mustard
(barely altered from Jeremy Nolen's recipe on Food & Wine)

1/2 C black mustard seeds
1/2 C yellow mustard seeds
3/4 C malt vinegar
3/4 C cider vinegar11/2 C Victory Storm King Imperial Stout

1/2 C Storm King
5 Tbl honey
1/2 C dark brown sugar
2 tsp salt
2 tsp allspice
3/4 tsp turmeric
1 C dry ground mustard

Put both mustard seeds in a quart mason jar. Cover with a 12oz bottle of beer and all of the vinegar. Leave in the fridge overnight. Next day, combine 1/2 C beer, and all remaining ingredients, except ground mustard, in a small saucepan and bring to a boil. Add contents to a blender with ground mustard, soaked mustard seeds and all liquid. Cool a bit first or open the lid every few seconds or the heat and blending might pop the lid off of the blender and blind you. Blend well but some specks of mustard seed remaining are desirable. 

This makes a lot! I filled 8 4oz jars and an 8 or 16oz. So give some to your friends or eat lots of sandwiches/pretzels/whatevs. When I first made tasted this, straight from the blender, I was horrified. It was so supremely bitter and gross. I thought my Indian grocery store mustard wasn't right for mustard making and I was doomed. Brian tried it and thought I was doomed. I packed up some big jars, rather than reasonable gift sized jars because at this point I thought I'd be throwing it all out after a day or two if it didn't change drastically in the fridge. It improved tremendously after 12 hours and even more after 24. It thickened up considerably and the bitterness was gone. It was still too hot for most of my family even with additional honey added but I like it in small amounts. It's great with really sharp cheddars.

pretzel recipe in the works...
For the next mustard I make, I will use this as a jumping off point. I think I'll try less liquid and much less mustard powder. The powder really seems to increase the heat. 

spicy german beer mustard

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