When Pumpernickel IPA, our March Brewhouse Rarities release brewed with rye and caraway seeds, first went on tap at the brewery, the wheels began turning inside of our tour guide Jamie’s head.
A few days later, he brought in homemade soft pretzels and a spicy, sinus-clearing mustard made with Pumpernickel IPA:
1/2 cup mustard seeds (50% yellow, 50% brown*)
2 tablespoons distilled vinegar
12 oz. Flying Dog beer**
Pinch of salt
Directions: Mix all ingredients and let soak at room temperature for 24 to 48 hours. The mustard seeds should double in size. Then, use a blender or food processor to blend mustard to desired consistency.
* To kick up the heat, increase the ratio of brown to yellow seeds
** Since Pumpernickel IPA is a draft-only release, Jamie recommends trying any Flying Dog IPA. Any takers for Raging Bitch?