Guiness Beer Mustard

While growing up I would often come home from a long day of skateboarding or mountain biking and open my parent refrigerator looking for a quick bite to eat. I would often be encountered by bottles upon bottles of condiments ranging from a new spicy ketchup, a flavored mustard, an array of barbecue sauces, and everything in between. We often joked that the refrigerator was just for condiments. There were just that many, and I am not kidding around.

To this day, I open my refrigerator and think to myself ‘what have they done?’. Shuffling around condiments trying to fit in something I am trying to marinate. I have an Asian section, an American section, and sections of bbq sauce, mustards, and well, everything in between. But if there is one condiment I lean towards on a regular basis, it is mustard.

Beer Mustard Recipe

I was never a ketchup guy, and to this day rarely dabble in it. I’m that guy who when a burger and fries is served it the burger as I ordered it, typically with no condiments, and I squirt a generous amount of whatever mustard they have near my fries. I am a mustard and hot dog guy, no ketchup. And if there is one thing that is dear to me, it is a soft pretzel with mustard. To be that is one of my favorite snacks. It was growing up, and it is to this day.

So recently I have been diving into the world of making different types of mustard. Mustard after all can take on so many different flavors, colors, and textures, and to me that is always appealing when it comes to creating something, and furthermore, experimenting with flavors. So with my soft pretzel in mind, I decided to whip up a beer mustard, using Guiness as the star beer, and let me just say now, wow. Start making mustard.


  • 3 tbsp yellow mustard seeds
  • 3 tbsp brown mustard seeds
  • 1/3 cup of champagne vinegar
  • 1/3 cup of Guiness Extra Stout beer
  • 1/4 tsp cracked black pepper
  • 1 tbsp light brown sugar
  • pinch of salt
  • 1/4 tsp tumeric powder, for color

Begin by lightly toasting the mustard seeds over medium heat. You only want to toast the seeds for a few minutes, shaking the pan every minute or so to move them around. During this time combine the other ingredients into some small tupperware. Remove the seeds and add them into the mixture. Give a good shake, let the mixture come to room temperature, then cover, and place in the refrigerator overnight.

how to make homemade mustard

The following day, add the mixture to a food processor or blender. Process until you have your desired texture. My mustard shown here was pulsed down in a mini food processor for about three minutes. I wanted it to be course so that you knew you were eating a mustard. Soft in texture, and huge in flavor.

This guiness mustard was so good. You got hints of the beer, and texture was just spot on. Simple ingredients, once again yielding huge flavors. I’m sure my roasted garlic mustard, horseradish mustard, and serrano chili mustard are going to be just as good. I just need to find room in the refrigerator for them. Enjoy.

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

4 thoughts to “Guiness Beer Mustard”

  1. This looks really good. I’m wondering about the shelf life. How long do you suppose this would keep in the fridge? I’m thinking it would be a nice homemade gift for the holidays.

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