Mad Tom IPA Mustard

Author: Colin Enquist

Date: October 2nd, 2015

Prep Time: 15 minutes
Cook Time: 30 minutes

Mad-Tom-MustardLook into anyone’s fridge and you’ll find mustard. Look into my fridge and you’ll find half a dozen different ones. The only thing I have more of in my fridge is hot sauce. Well, and beer.

Yet for some reason I have never made it from scratch. It is really easy, or so my friends keep telling me.

When I was doing research on what recipes were out there I figured for my first mustard I should make a basic mustard, so I have an idea for what I can modify. When I say basic mustard, I mean real basic. It doesn’t have a ton of spice (I found out later the brown mustard seeds give off more than yellow - which I would have added more) but it has a nice balance of bitterness from the beer, sweetness from the honey, and just a touch of bite from the mustard.

This is a recipe you can, and probably should, modify to your tastes. But like I said, this is a base.


1/2 cup of brown mustard seeds
1/2 cup of yellow mustard seeds
1/2 cup of Muskoka Mad Tom IPA
1 cup apple cider vinegar
1 1/2 cup water
3/4 tsp salt
4 tbs of smoked honey


Put both mustard seeds in a bowl and add the Muskoka Mad Tom IPA. Stir until all seeds have been soaked in the beer. Let sit overnight, or until the seeds have absorbed all of the beer.

Add soaked seeds to food processor and add the salt with a touch of water (1 oz?) to help liquify the seeds. Process until desired texture. I prefer having the seeds to be smooth but I stop before they’re all completely smooth.

Place a pot on the stove and turn to medium high. Add the mustard seeds, water, and honey, bringing to a boil. You’ll want a lid for this as it could get messy. Once it is boiling turn it down to a simmer for 15 minutes. Stir every once in a while to stop seeds from cooking to bottom of pot.

Add to hot jars and process (with finger tight lids on) in hot but not boiling water for 7 minutes. Remove from heat, leaving jars in water for at least 5 minutes.

Enjoy your mustard on your favourite sandwich, or whatever you fancy putting your mustard on.