Cooking with Beer - Spicy Guinness Mustard

Spicy Guinness Mustard

1  12-oz. Bottle Guinness Extra Stout
1 1⁄2 Cups Brown Mustard Seeds (10 oz.)
1 Cup Red Wine Vinegar
1 Tbsp. 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.  I don't have a food processor so I used my blender.  

Transfer to a jar and cover.

Refrigerate overnight and use immediately or refrigerate for up to 6 months. (The flavor of the mustard will mellow as the condiment ages.)

MAKES 3 1⁄2 CUPS