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General Category => Ingredients => Topic started by: 1vertical on December 07, 2010, 06:02:02 PM

Title: How about Mustard seeds/flour in the mash?
Post by: 1vertical on December 07, 2010, 06:02:02 PM

Anyone ever put this spice in beer as an adjunct?

I know they make mustard with commercial beers
so it is not like they do not go well together....

Title: Re: How about Mustard seeds/flour in the mash?
Post by: gordonstrong on December 07, 2010, 06:05:22 PM

Not mustard seeds in the mash; I'd use them late in the boil like coriander.  There are commercial beers that use mustard seeds (Wostyntje, from Belgium).

Title: Re: How about Mustard seeds/flour in the mash?
Post by: 1vertical on December 07, 2010, 06:19:39 PM

Thanks Gordon, did you ever try one of those?

Title: Re: How about Mustard seeds/flour in the mash?
Post by: gordonstrong on December 07, 2010, 06:38:30 PM

It's been awhile.  I'm not sure I got good examples, though.  It's a little hit-or-miss with small Belgian breweries.  I should try to get one over there sometime.  Seems like I got some of the flavor, but don't remember the beer as being remarkable.

You can check what people say on the rating sites (YMMV).

Title: Re: How about Mustard seeds/flour in the mash?
Post by: dbeechum on December 07, 2010, 07:20:53 PM

I'll agree with Gordon that the beer as I remember it wasn't terribly remarkable.

Title: Re: How about Mustard seeds/flour in the mash?
Post by: SiameseMoose on December 09, 2010, 01:44:06 PM

A few years back my club's Iron Brewer competition required mustard seeds. (I think Gordon was one of the judges.) Almost everybody used them as a late boil spice. They provided a nut-like taste that some described as almond. Mustard seed doesn't taste anything like prepared mustard. The condiment is a vinegar extract. Pop a seed in your mouth (don't be afraid  ;D) and you'll know exactly what you're going to get.