Pangaea Beer-Infused Mustard

• 3 tablespoons yellow mustard seeds
• 2 tablespoons black mustard seeds
• 14 cup white vinegar
• 13 cup beer, sweet but hoppy beer, like a Double IPA
• 34 teaspoon sea salt
• 14 teaspoon whole green peppercorn
• 1 pinch garlic powder
• 1 pinch onion powder
• wasabi, to taste

1. Toast the black mustard seeds in a dry skillet over medium-high heat until they turn slightly gray and become fragrant.
2. Combine all ingredients in a bowl, except wasabi paste, and cover.
3. Refrigerate overnight.
4. Transfer mixture to a food processor and blend until desired mixture is achieved.
5. It can be left chunky or blended smooth depending on preference.
6. Add wasabi, a pinch at a time, to the mixture and stir in completely, tasting until desired heat is achieved.
7. Keep in mind that mustard heat diminishes over the first few weeks.
8. Transfer to an airtight container and store in refrigerator.

yellow mustard seeds, black mustard seeds, white vinegar, ipa, salt, green peppercorn, garlic, onion powder, wasabi

Taken from www.food.com/recipe/pangaea-beer-infused-mustard-428182 (may not work)