Cherry Spicy Brown Mustard

Makes 3 cups of mustard


1 cup Founders Brewing Company Cerise Cherry Ale (Grand Rapids, Michigan) or any cherry ale
1 cup malt vinegar
½ cup dried cherries, chopped superfine
½ cup whole brown mustard seeds
2 tablespoons dry mustard
1 tablespoon fresh horseradish, grated
2 tablespoons honey
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon caraway seeds


In a medium bowl whisk together beer, vinegar, mustard seeds, cherries, let soak at room temperature for about 4 hours or overnight. Place mixture in a blender and add, dry mustard, horseradish, honey, salt and pepper. Blend until a coarse mustard consistency is formed. Transfer to a small bowl and stir in caraway seeds and season with more salt as needed. We want the mixture a little more on the “loose” side as we are using it for a dipping sauce for the pretzels. To make this into thicker mustard, add ½-1 cup more of mustard seeds. Store in refrigerator.