This is the start of what may become a continuing series.  I’ve been enjoying various whole grain or “stone ground” mustards, you may have spotted some of them on various sammiches I’ve pictured here and elsewhere.  It’s not a thing that I thought about before but I have been seeing mentions here and there of making your own condiments-relishes, ketchup, pickles of many varieties.  I saw a recipe for a mustard made with dark (stout) beer and decided to give it a go.

I’ve lost the link to the recipe so I’ll reproduce it here:

12 oz stout beer

1-1/2 c black mustard seeds (whole)

1 c red wine vinegar

1 T kosher salt

1 t ground back pepper

1/4 t ground cinnamon

1/4 t ground cloves

1/4 t ground nutmeg

1/4 t ground allspice

Combine all the above in a stainless or other inert bowl, cover with plastic wrap and let sit at room temperature for 24-48 hours.  Dump it all after the soaking into a food processor or blender and pulse until the seeds are coarsely ground and the mixture thickens.  Ready for use immediately or store in refrigerator for six months.