Spicy Bavarian Beer Mustard: a very delicious German recipe

Total time: 30 Min
Difficulty: Low
Serves: 7 people
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By Cookist

This spicy German mustard is made with dark beer, spices and mustard seeds, and you can put it in jars to keep or give away.

This traditional mustard is great with sausages, or for dipping pretzels into.

Dark beer
2 cups
brown mustard seed
2 cups
ground mustard
2 cups
packed brown sugar
1-1/2 cups
malt vinegar
1-1/2 cups
Balsamic vinegar
1/2 cup
3 teaspoons
ground allspice
2 teaspoons
Ground cloves
1/2 teaspoon
Vanilla Extract
2 teaspoons


In a small bowl, combine beer and mustard seeds.

Cover and refrigerate overnight.

Place seed mixture in a blender.

Cover and process until chopped and slightly grainy.

Transfer to a Dutch oven*. Add the ground mustard, brown sugar, vinegars, salt, allspice and cloves. Bring just to a boil. Remove from heat; stir in vanilla.

For canning: Ladle hot liquid into seven hot half-pint jars, leaving 1/2-in. headspace. Wipe rims. Center the lids on jars; screw on bands until fingertip tight.

Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

Notes: If you don’t have a Dutch oven, use a heavy casserole pot or a cast-iron pot.

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