Grainy Stout Mustard
By: Sheri Wetherell
Published: January 17, 2009

About 25 years ago my family went on a glorious ski trip to the Italian Alps, our hotel room nestled at the base of the stunningly spectacular Matterhorn. We heard you could ski across the border into Switzerland, so my brother and I, being the daring teens that we were, took the various lifts and gondole up to the top of the mountain and swooshed our way, miles and miles down the other side, into the charming little town of Zermatt. We plunked our skies into the snow and entered a cozy little tavern where the wooden floors were dented from years of ski boot traffic and the tables and benches were smooth and shiny. Being under 21 we enjoyed the freedom of sipping fine European beer and nibbling on bratwursts in a quaint Alpine beer haus. Needless to say, many trees were visited on the trip back up and over the mountains.
There's a new German-style tavern in our West Seattle neighborhood called Prost! that reminded me of that little pub visited years ago in the Alps. In addition to Prost!'s fabulous beers (Franziskaner being my favorite) they have a selection of "brats and wursts" that are, in a word, outstanding. We sampled the Landjager, a German dry and smoked sausage, that was served with both a spicy and a grainy mustard. I don't know which I liked better: the sausage or the mustard!
Reminiscing over that memorable trip and consuming the good beer and sausage at Prost! prompted me to make my own mustard at home.
Grainy Stout Mustard
 Adapted from a recipe found in Saveur, January 2009
12 ounces stout beer
1 ½ cups brown mustard seeds
1 cup red wine vinegar
1 tablespoon Kosher salt
1 teaspoon ground black pepper
¼ teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
¼ teaspoon ground allspice
Combine all ingredients in a non-reactive mixing bowl. Cover with plastic wrap and let sit at room temperature for 24-48 hours. Transfer mixture to a blender or food processor. Process until seeds are coarsely ground and the mixture becomes thick. Ready for use immediately or store refrigerated in jars for up to 6 months.
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Comments:
Eve Fox
January 17, 2009

I love this! Must give it a try. Thanks for the recipe.
jsalvati

I live in Seattle, so I love it when you mention good restaurants I can try.
Lindsay

Wow this is great! I'm going to have to try this my hubby and are mustard lovers and this looks great
Ceres

I have made homemade whole grain mustard before with  tarragon vinegar and it was really good. However, compared to your version with the stout, mine may pale in comparison.
I am printing this out and will try your recipe this week.
Thanks!
DS

Considering you're a creative commons reference at the bottom of your blog, don't you think it would have been better to cite where the source of this recipe, e.g. this month's issue of Saveur magazine? Seems a bit hypocritical to put it out there as your own...
Sheri Wetherell

DS - You're correct. I was reminded by Saveur (January 09) of this great recipe and was in remiss in giving credit. Thank you for pointing my error out.