Cow Thieves Ale Mustard

March 8, 2012

I’m gearing up for another weekend of home-brewing as we’ve finally come to the end to our stash of Cow Thieves Ale and the Mustache Maker IPA. While, admittedly I finished my portion some time ago, mostly consumed at the Nobler Gatherings, I managed to keep one bottle stashed away for my very first attempt at homemade mustard. It’s surprising how easy this process is and even more exciting how delicious the outcome is. Just like with the home-brewing, it is easy to see how little tweaks here and there, additions of new ingredients, and a little practice can get you all sorts of different outcomes. But I have to say, I was pretty damn happy with this first batch of Cow Thieves Ale Mustard. Anyone have any soft pretzels?

Cow Thieves Ale Mustard

1 12 oz bottle of beer (I obviously used cow thieves)

1/3 cup apple cider vinegar

1 small onion (minced)

2 tbsp honey

1 tbsp sweet paprika

1 tsp turmeric

7 tbsp mustard seeds

In a small sauce pan, bring the first 6 ingredients to a boil and let simmer for 15 minutes until reduced by half. Meanwhile, in a spice grinder (or a mortar and pestle), grind 3 tbsp of the mustard seeds. Add the ground mustard seeds to the remaining mustard seeds in a small bowl. After the liquid portion has reduced, pour over the seeds. Cover and let sit out for 24 hours. At this point move the mixture, covered, to the refrigerator. After another 48 hours, blend the mixture in a food processor and bottle for use. Keep in the refrigerator. 

Note: Be sure to use a sterile container to keep the mustard as long as possible. I used an old glass container that I boiled in water for 5 minutes.


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