Whole-Grain Slingshot Beer Mustard


1 cup yellow mustard seeds

1 cup Backpocket Slingshot dark lager, or similar

1/3 cup water

4 Tbs Harvest Gravenstein Apple White Balsamic Vinegar

2 Tbs Harvest Red Barrel-Aged Wine Vinegar

2 Tbs Harvest Vermont Maple Balsamic Vinegar


Combine all ingredients in a stainless steel or glass bowl, cover, and soak for 2-3 days at room temperature. Transfer to the bowl of a food processor and blend until a mustard paste forms, adding a tablespoon of water at a time as necessary until your desired consistency has been reached. Transfer to airtight containers and allow to rest in the refrigerator a couple days before using.

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