As many of you probably already know, Harpoon’s new beer hall officially opens today. We had a chance to scope it out earlier this week and the space is fantastic: great views (of both the city on one side and the brewery’s canning line on the other), long and spacious tables, no shortage of Harpoon brews on tap, and some pretty tasty pretzels.
In honor of the new locale and it’s delicious, salt-twisted carbo-treats, we put together a recipe for beer mustard that would make the perfect condiment sidekick to any bread-fueled snack. Huzzah!
Bad-Ass Beer Mustard
- ¼ C(up) black mustard seeds
- ¾ C yellow mustard seed
- 1 ½ C malt vinegar
- 2 C Harpoon Munich Dark (or similar dark, malty brew)
- 5 T(ablespoons) Honey
- ¾ C molasses
- 2 t(easpoons) Kosher Salt
- 1 t cinnamon
- ¾ t ground clove
- 1 C Coleman.s Dry Mustard
**Buy and refrigerate at least two additional bottles of Harpoon Munich Dark (available at Craft Beer Cellar, 22 oz bottle, $3.50), as you.ll want to enjoy them when you try the mustard
- In a sealable container, combine and stir together black and yellow mustard seeds, malt vinegar, and 1 ½ C beer
- Seal and refrigerate overnight
- Enjoy additional 10 ounces of Harpoon Munich Dark for your efforts!
- In a saucepan, combine additional ½ C beer with honey, molasses, Kosher Salt, cinnamon, and ground cloves.
- Whisk together and bring to a boil.
- Once boiling is achieved, remove from heat and let cool to touch.
- Drink remaining 14 ounces of Munich Dark while waiting on the cooling process.
- Remove sealed container from refrigerator and empty half of the contents into a blender along with half of the cooled ingredients from saucepan; add Coleman.s Dry Mustard
- Blend on medium speed for 2 minutes
- Empty contents of blender and remaining ingredients into mixing bowl and mix together with a spatula
- Put beer mustard into a sealed container and refrigerate for at least six hours before serving
We recommend using this mustard for cheese and crackers, soft pretzels, or even sausages, and, of course, make sure you pair them with that last bottle of Munich Dark.