Beer Mustard
Comments:	Use an amber or an imported brown beer to prepare this spicy mustard. This hot mustard, dark with its seeds, ideal for spicy meat stews, soups or any other stew, is perfect served along with dark bread, wieners and really strong old cheeses.
Servings:	Approximately 1 1/2 cups [375 mL]
Ingredients	Preparation
3/4 cup [190 mL] whole brown mustard seeds, grossly ground 1/4 cup [60 mL] dry mustard 4 allspice berries, finely chopped 2 teaspoons [10 mL] coriander seeds 2 teaspoons [10 mL] curcuma 1/2 teaspoon [2.5 mL] celery seeds 1 cup [250 mL] Great Britain amber beer or dark imported beer 2 cloves garlic, minced 1 teaspoon [5 mL] salt	Mix together all ingredients into a blender until quite creamy and really well blended, scraping sides of bowl. Transfer mustard into a really clean dry jar or bowl. Tightly close. Refrigerate mustard for 2 weeks before using.