My previous attempts at beer mustard have ended... well, quickly. (You think it's hard to not eat the ingredients when you're making cookies? Try that, but with beer.) However, after trying Bronx Brewery's smooth — yet sassy — Rye Ale recently, I felt compelled to give it another go.

I built this off my Basic-Ass Mustard Recipe. Biggest differences here would be replacing the water in step 1 with the beer, and adding a few extra spices in the pureeing step. But the basics are there.

Also, that can sure looks pretty, huh?

The resulting mustard is thick with an almost dijon-level of smoothness. It's a bolder mustard than I expected, with an odd sharpness that roots up into your sinuses and beats them up a bit. It's a good, solid mustard. It'll stand up superbly to an extra sharp cheddar or some salami, or even as part of an appetizer tray.