Spicy Beer Mustard
1-1/2 cups Milk Stout or Chocolate Stout Beer
1/2 cup brown mustard seeds
1/2 cup white mustard seeds
1 cup water
1/2 cup malt vinegar
1/2 cup lightly packed brown sugar
1/4 cup dry mustard
1 Tbsp onion powder
appx. 4 pint jars with bands and lids
Combine stout and mustard seeds in a medium saucepan. Bring to a boil. Remove from heat, cover and let stand at room temperature until seeds have absorbed most of the moisture, about 12 hours.
Prepare a boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside.
Place mustard seeds and remaining liquid in a food processor or blender. Process until chopped and slightly grainy. Depending on the consistency that you want will be more or less pulsing in the food processor.
Add mixture to a large saucepan. Whisk in water, vinegar, brown sugar, dry mustard and onion powder. Bring to a boil. Reduce heat and simmer, stirring frequently, until volume is reduced by a third, about 30 minutes. Do keep a close eye on this as if you do not the mixture will scorch on the bottom of the pan.
Add hot mustard into hot jars leaving 1/4 inch headspace. Remove air bubbles with a chopstick. Wipe rims of jars. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
Add jars into a boiling water canner for 13 minutes, adjusting for altitude. Do not start processing time until the water has came to a rolling boil. Remove jars and cool. Check lids for seal after 24 hours.