Tulsa hosts one of the premier Oktoberfests in the nation.
Seriously….no joke.
As both The Hubs and I share some German heritage (him more than me), we really don’t attend as often as we should. But, when we have attended we have cheered on the oompah bands with the best of them. I know it is not October yet, but I have been wanting to make the Oktoberfest Beer Mustard from my favorite canning book all summer. Since it is now fall officially, I knew it was time to try this recipe.
Besides, have you heard? It is #10DaysofTailgate ’round here, too.
Please check the THE GIVEAWAY on Sunday’s post. Enter to win. There are fourteen fantastic prizes.
Oktoberfest Beer Mustard
from Ball’s The Complete Book of Home Preserving
Instructions slightly adapted.1 1/2 c. beer (whatever your preference)
1 c. brown mustard seeds
1/2 c. dark brown sugar
1/4 c. dry ground mustard
1 T. onion powder
1 c. filtered water
1/2 c. malt vinegarIn a stainless steel medium sauce pan, combine beer and mustard seeds. Bring to a boil over medium heat. Remove from heat, cover and let stand at room temperature until seeds have absorbed most of the liquid (around 2 hours).
I ordered my mustard seeds. Much cheaper than buying them in small bottles at the grocery store.
Prepare canner, jars and lids. (I used six 4-oz jars.)
In a food processor, puree the beer/seed mixture until most of seeds are chopped. (If you want a grainier texture, process less. For a smoother texture, process more.) Add brown sugar, ground mustard and onion powder and continue to process until smooth and combined.
Transfer back to the medium sauce pan and whisk in water and vinegar. Bring to a boil over high heat, stirring constantly. Reduce heat to medium and boil gently, stirring frequently, until reduced by about a third (15 minutes).
Ladle hot mustard into hot sterilized jars, leaving 1/4 inch headspace. Remove air bubbles. Wipe rims. Place on lid and screw on bands. Place jars in canner, ensuring the jars are covered with at least 1 inch of water. Process for 10 minutes. Remove lid and wait 5 minutes before removing jars. Cool and store.
I cannot wait to give this mustard out for gifts, but until then, I am pairing this mustard with assorted “dippers” for #10DaysofTailgate. Obviously, this would be great on dogs and brats at any tailgate, but I am using it in a charcuterie presentation. 
I chose some Capocollo, sweet salami, local caciocavallo, goat cheese, tomato jam, little smokies (obligatory for a tailgate, correct?) and the beer mustard. If you are not a beer fan, please try my wine mustard as well for your next tailgate.
Now, if canning intimidates you for some reason (and if it does, I would love to give you a lesson), you can use a prepared mustard for your charcuterie tray. Might I highly recommend El Diablo?
They sent all of the #10DaysofTailgate bloggers six (6) bottles of their delicious (and definitely hot and spicy) mustards. The first one we tried was the habanero. Whoa, mama. Delicious but super hot. The mango was a little milder but still had a kick.
Please check out El Diablo’s Pinterest page as they are highlighting some of the recipes from #10DaysofTailgate. I have to share that I have found The Hubs dipping those pretzel “spoons” into whatever kind of El Diablo mustard he is in the mood for. I know they are a sponsor, but this is some seriously spicy delicious mustard.
Remember to enter in the GIVEAWAY and you could win some of this hot and spicy goodness.
Here’s what the rest of the team brought to the table…
Starters
Carnitas-Stuffed Potatoes with Carrot Karma Pico de Gallo by Culinary Adventures with Camilla
Grilled Shrimp with Bloody Mary Dip by Curious Cuisiniere
Baked Corndog Nuggets with El Diablo Honey Mustard by A Kitchen Hoor’s Adventures
Dips
Oktoberfest Beer Mustard with Dippers by Eliot’s Eats
Mains
Bacon CheeseburgerEgg Rolls by Things I Make (for Dinner)
Brat Bites with Spicy Mustard Dipping Sauce by Cheese Curd In Paradise
Kahlua Pork Sliders With Spicy Pineapple Relish by Cooking In Stilettos
Chicken Parmesan Sliders by Debbi Does Dinner Healthy
Cherry Chipotle Meatloaf Sandwiches by The Not So Cheesy Kitchen
Cherry Chipotle Meatballs by From Gate to Plate
Homemade Honey Mustard Chipotle Chicken Bites by Love and Confections
Sides
SRC Surprise Recipe by A Day in the Life on the Farm
Sweets
Cinnamon Puppy Chow by The Pajama Chef
Please stay tuned. My next #10DaysofTailgate post will feature Homemade Pretzel Sticks with Two Sauces.
I tried my hand at margarita mustard. It’s still in the fridge. I wonder how it tastes now. This looks DELISH!
I want the recipe for that margarita mustard. Did you post it?
What a wonderful mustard and great addition to the tailgate!
Thanks, Ashley!
Danke! I’m ready to try this flavorful mustard with brats kit kraut.
oops, typo. make that brats MIT kraut.
Typos happen the the best of us, especially me. I agree that some of this will find its way to some brats and dogs!
That’s like my dream DINNER! I love it. Thanks for sharing.
We can and have made a dinner on just a cheese plate. Add the meat and it is definitely a meal. Add some grapes and apples or pears….I’m in heaven.
Can I get on your gift list please. You could be my Secret Santa if you want.
Absolutely.
Oooh, I’ve never attempted home made mustard, but thanks to you, I’ll be changing that soon. It looks amazing. Actually, I think that whole tray of yummy stuff does. I’d like to just grab it and run.
I would run after you and take it back! 🙂
Another great mustard recipe from you, Debra. I need to make some too. Is it possible to replace the beer with something else? Water?
Hmmmm….what if you tried apple cider. Now that would be interesting.
I would love to enter the giveaway – it all looks like such fun!!
Get on over and do it. I think raffle copter link is working. You don’t see the raffle copter itself.
You made your own mustard? OMG – that is too cool for school! I have the stuff to make some and I am going to – using your recipe! I’m loving these tailgating posts and beyond that, of course Tulsa has one of the best Oktoberfests – I couldn’t believe how little they did over here.
We haven’t been in a couple of years. In fact the last time I went, we ran into a couple of old students who were having a LOT of fun. LOL
how cool that you made your own mustard!! love it.
Check out that wine mustard, too. It is actually my favorite for sandwiches. This is my favorite for dogs, brats and a charcuterie tray! 🙂
I didn’t even know you could make mustard! Okay, I did because I know mustard doesn’t just pop out of the ground in a yellow jar, but still. How awesome!
Well, it would be nice if this stuff did pop out of a jar, but it is not difficult to make.
Mustard mania! Love this recipe and will be attempting myself without the glutenous malt vinegar. I imagine cider vinegar would work as well?
I think any vinegar would work. Definitely can imagine cider vinegar giving it another level of flavor.
Oh, I know my husband would go crazy over this! He is a mustard fanatic! 🙂
Hope you try it, Debbi.
Fancy mustards that you make yourself. I am impressed! When I was New Zealand I went into a itty bitty shop like a child’s playhouse in the country in sort of a town. It was amazing the mustards they made and sold. Apparently there are world mustard contests like judging wine. These folks had participated in one in San Francisco.
I never heard of a mustard tasting, but I would be down for that!
What a fancy charcuterie tasting plate, I know so many people who would die to try it!
Cheers
Choc Chip Uru
Maybe with a bit more cheese, please!
I’m stunned to find out that Tulsa has such a reputable Oktoberfest! Very cool…I’ll have to make it my business to visit one day:) And look at you making your own mustard, again!!! I love making mustard Debra but I don’t think I have ever made enough to “can” it. Interesting:) That is one gorgeous spread, I haven’t had Capocollo in years (and probably won’t be having it any time soon, unfortunately) Very nice Debra. I love “hearing” your excitement with this event. It’s contagious, lol…Thank you so much for sharing, Debra…
Since I wrote how fabulous it was, it is our intention this year to revisit it. I bet it’s been over five years since we’ve been.
Oh, I love your charcuterie tray! I’d be hovering over it the whole game!!!
Me, too. I would rather nibble not his than watch the game.
I don’t think I need an excuse to enjoy this delicious mustard! Do you deliver overseas?
I might be persuaded to visit Greece! LOL
Wow – homemade mustard that sounds fantastic! Oktoberfest in Munich is actually now so it is the perfect timing to serve Oktoberfest Beer Mustard. It sounds awesome. ~ Bea @ The Not So Cheesy Kitchen
Well, that is good to know I am on Munich time! (My mom is actually in Frankfurt now. Wonder if she sipped some beer?)
Even though I’m not a big fan of mustard, you have caught my interest with this one. I know Bobby would love it, and I know we both would love it with the charcuterie,
Thanks, MJ. I hope you give it try. I would like to try making it with a dark beer next time.
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