2 cups yellow mustard seeds
4 cups Mt Hood Brewing Co.’s Ice Axe IPA
2.5 cups malt vinegar
1 tsp ground allspice
1 tablespoon ground black pepper
1 tablespoon kosher salt
3 tablespoons granulated sugar
2 tablespoons dry mustard powder
1/3 cup honey
¼ cup yellow onions, minced
2 tablespoons minced garlic
¼ cup horseradish
1 teaspoon fresh thyme, minced

In a small bowl combine the mustard seeds, IPA, and malt vinegar. Cover and soak overnight.

Strain the liquid and reserve in a separate container. Place the soaked seeds in a food processor and pulse 7 to 8 times. Sauté the onions and garlic in 1 tblsp olive oil until lightly, evenly caramelized. In a double boiler, place the processed seeds and add the strained liquid, allspice, pepper, salt, sugar, dry mustard, honey, onion, garlic, thyme and horseradish. Cook on very low heat about 4 hours, stirring occasionally and more frequently at the end. Remove from heat and let cool, then refrigerate. Although its flavor will mellow over time, the mustard will keep in the refrigerator for up to six months.

Recipe by Jason Stoller Smith, Timberline Lodge

1. 
   Susan
   February 11th, 2011 at 3:41 pm

   How long will this stay good for in the fridge? I’m thinking about making some as a gift and wanted to include a use-by date.

2. 
   Edible Portland
   February 22nd, 2011 at 4:42 pm

   Good question! Although its flavor will mellow as time passes, the mustard will last in the refrigerator for a good 6 months!

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