Guinness Mustard

I have been wanting to make this mustard since I say it on Celia’s blog Fig Jam and Lime Cordial 3 months ago!  Better late than never.  I halved the recipe and it worked out perfectly!  I’m quite sorry I didn’t make the full quantity as this mustard makes for a lovely gift for family and friends, especially with Christmas just around the corner.

Guinness Mustard


350ml Guinness beer
285g brown mustard seed – I used ± 2/3 yellow and 1/3 brown
250ml red wine vinegar
1 tbsp salt flakes
1 tsp freshly ground black pepper
¼ tsp ground cinnamon
¼ tsp ground cloves
¼ tsp ground nutmeg
¼ tsp ground allspice


  1. Mix all the ingredients together in a large pyrex bowl and stir to combine. Cover the bowl with clingfilm and allow it to mature for 1 to 2 days at room temperature.
  2. Blitz the mixture, either in a food processor, or using a stick blender in the bowl.  The mustard will thicken in texture and lighten in colour as the seeds are ground up.  You can make it as fine or course as you like.
  3. Place the mustard in the fridge to mature for another day or two before using.
As Celia mentioned, don’t get put off if you taste it and at first it tastes bitter, the flavour will develop after a day or two into a lovely full bodied grain mustard.