Gunnar Karl Gíslason’s Beer Mustard


1¼ cups artic thyme beer or other pale ale
1 Tbsp. dry yellow mustard
3 Tbsp. black mustard seeds
3 Tbsp. yellow mustard seeds
½ cup cider vinegar
6 juniper berries
6 whole allspice
3 Tbsp. dried artic thyme
1½ Tbsp. light brown sugar
2 Tbsp. sea salt


• In a bowl, stir together the beer, dry mustard and mustard seeds, mixing well. Cover and refrigerate for 12 hours.

• Combine the vinegar, juniper, allspice and thyme in a saucepan and bring to a boil. Add the sugar and salt and stir until dissolved. Remove from the heat, add the mustard seed base, and mix well. Transfer to a heatproof glass jar and let cool to room temperature. Cap tightly and refrigerate for 3 weeks before using.

Tags : Mustard