"Hops across the taste buds" is a really appalling pun
October 25, 2010 9:02 AM   Subscribe

Help me create a beery mustardy orgy of deliciousness.

I am horribly addicted to smearing Fortnum & Mason's beer mustard on pretty much everything even remotely mustard-requiring. Unfortunately, F&M no longer has a store in the US (bastards) and cannot ship this item to the US from their Piccadilly store.

Rather than continuing to throw myself upon the mercy of various European friends (which is getting sad), it occurs to me that I can just attempt to make it myself.

Cooking-wise, I can follow an existing recipe with a very high degree of success, but I am unable to innovate. Therefore, any recommendations on suitable combinations of beers and grainy mustards would be most enormously appreciated, and then hungrily devoured.
posted by elizardbits to Food & Drink (10 answers total) 15 users marked this as a favorite
Best answer: I know it may not quite be the same but the Mustard Museum has some other English beer mustards (all of their spirit-based mustards). I'm also a fan of Ipswich Ale Mustard and Mother's Mountain Portland Beer Mustard.
posted by mkb at 9:13 AM on October 25, 2010 [2 favorites]

Best answer: We made a variation on this Guinness mustard recipe as Christmas gifts last year. It was fantastic.

But basically every mustard recipe starts with covering mustard seeds with some liquid and letting it soak for a day or two. Find a recipe that looks good, and substitute the beer for the liquid. Experiment with types of mustard seeds, types of beer, amount of blending you do (smoother vs. grainier), adding horseradish or not.
posted by rhapsodie at 9:26 AM on October 25, 2010 [2 favorites]

Best answer: rhapsodie has it. Mustard is mustard seeds + liquid + optional flavorings + 2 days' soak (non-metal container) + blender.

Mark Bittman's basic mustard is 1/4 cup yellow seeds + 1/4 cup brown or black seeds + 1/2 water or red wine (the wine version is intense and almost horseradishy) + 1/2 cup vinegar (sherry or malt or any vinegar with at least 5% acidity) + pinch salt + soak & blend.

I'd say play with it. Buy bulk bags of mustard seeds and try with your favorite beers.
posted by middleclasstool at 9:37 AM on October 25, 2010 [1 favorite]

Best answer: By all means, try the above recipes. To tide yourself over, however, I suggest the Sierra Nevada mustard line. My personal favorite is the Stout & Stone Ground, which is savory and delicious.
posted by rkent at 9:58 AM on October 25, 2010

Best answer: I don't have a recipe for you, but you may as well start out with the best possible mustard seed, and Penzeys has it.
Mustard seed
Mustard powder
posted by TungstenChef at 10:08 AM on October 25, 2010

Best answer: Aside: I am told (but have yet to prove myself, so be warned) that you can get away without soaking the mustard seeds, if you let the resulting mustard "rest" in the fridge for a day or two before consuming it (for example).
posted by aramaic at 11:08 AM on October 25, 2010

Response by poster: I am going to mess about with all these recipes AND order some from the Museum. I AM EXCITED TO NOM.
posted by elizardbits at 2:37 PM on October 25, 2010

Here are two from Raye's Mustard - which is made in far eastern Maine; the last stone-ground mustard still made in the US on its old equipment. It's good mustard, and they have 20+ flavors. (They are distant relatives, but I don't really know them.)

Raye's Sea Dog Beer Mustard
Raye's Bar Harbor Real Ale Mustard
posted by LobsterMitten at 9:19 PM on October 25, 2010

Oh man, new mustards to try. Too bad my fridge door is full.
posted by mkb at 6:19 AM on October 26, 2010

Response by poster: NOMMING UPDATE!

I ordered the following two mustards from the mustard museum:

01. Lakeshore Mustard With Guinness Stout

02. Tracklement's English Beer Mustard

The Guinness one is great, but a little tiny bit too mild for me. The Tracklement's, however, I would slaughter untold millions to consume every day. METAFILTER I LOVE YOU FOREVER. Let's make out.
posted by elizardbits at 2:43 PM on October 31, 2010

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