Spicy Guinness MustardSpicy Guinness MustardSpicy Guinness Mustard

Octoberfest is coming and I am ready to try my hand at making a homemade mustard. I found that this a few day process, but well worth the time to wait for the mustard seeds to ferment and soften.

Spicy Guinness Mustard

This mustard turned out really good but with a bite making it the best accompaniment to sausage, salami, and cheeses. 
Prep Time 10 mins
Cook Time 2 d 1 hr
Total Time 2 d 1 hr 10 mins
Course Appetizer
Cuisine American
Servings 10


  • 1 12-oz. bottle Guinness Extra Stout
  • 1 1/2 cups brown mustard seeds (10 oz.) (I used a combination of yellow and brown seeds)
  • 1 cup red wine vinegar
  • 1 tsp. kosher salt
  • 1 tsp. freshly ground black pepper
  • 1/4 tsp. ground cinnamon
  • 1/4 tsp. ground cloves
  • 1/4 tsp. ground nutmeg
  • 1/4 tsp. ground allspice


  • Combine ingredients in a nonreactive mixing bowl.
  • Cover with plastic wrap and let sit at room temperature for 1–2 days so that the mustard seeds soften and the flavors meld.
  • Transfer the mixture to the bowl of a food processor and process, stopping occasionally to scrape down the sides of the bowl with a rubber spatula, until the seeds are coarsely ground and the mixture thickens, about 3 minutes. Transfer to a jar and process for 10 minutes in a water bath.
Keyword Mustard, Spicy Guinness Mustard