Step 1

In a jar or glass container with an air-tight lid add the brown and yellow mustard seeds and the beer. Mix well, close the lid and refrigerate. Let seeds soak in the beer for a minimum of 12 hours, 24 recommended.

Step 2

Take the soaked mustard seeds out of the refrigerator and set aside. In a non-reactive container mix the vinegar, salt and sugar and stir until all solids are dissolved.

Step 3

Add the vinegar solution to the beer soaked mustard seeds. Mix well.

Step 4

Transfer the mixture to a food processor and process until you reach the desired consistency. For whole grain, coarse mustard texture about 30 sec to 1 minute. For pasty, smoother consistency continue to process until satisfied.

Step 5

Transfer the beer mustard to jars or glass containers with air tight lids and refrigerate. Flavors will continue to develop over time but you can consume the mustard as soon as a day after processing it.

Step 6

The mustard will keep well refrigerated for up to three months.