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Old 12-17-2010, 03:23 AM   #1
vast_reaction
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Oct 2010
Gresham, OR
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I know it sounds nuts, but I was just eating a sandwich with some stone-ground pub mustard in it, and I crunched a few of the seeds and they have a really good flavor to them. Kinda spicy, really specific and unique. With all the other weird stuff that people are experimenting with, just wondered if this ever made it into anyone's brew? If not, I think I'm going to brew up a 1 gallon test batch, see what Mustard Seed adds.


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Old 12-17-2010, 10:43 AM   #2

That sounds interesting! You could make a potion by steeping some seeds in vodka and adding that at bottling.



 
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Old 12-17-2010, 11:25 AM   #3
fifelee
 
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Hmmm. I have 180,000 lbs of mustard seed if you some extra.

 
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Old 12-17-2010, 08:14 PM   #4
dcp27
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I was recently considering this too, definitely keep us informed if you go ahead with it

 
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Old 12-17-2010, 08:41 PM   #5
samc
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Aug 2008
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Sounds different. Try using some Rye in your beer as well as some of the hops reported to give off onion flavors. Then you will have yourself a liquid sandwich.

 
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Old 12-17-2010, 08:48 PM   #6
starrfish
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Florence, SC
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Quote:
Originally Posted by fifelee View Post
Hmmm. I have 180,000 lbs of mustard seed if you some extra.
OK I'll bite... why do you have 180,000 lbs of mustard seeds? That's a heck of a lot of little seeds!

Edit: Ahh just saw profile Farmer in MT. Planning on planting or harvested?
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Old 12-17-2010, 08:53 PM   #7
BtotheG
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Sep 2009
Kansas City
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I had this Belgian strong pale at a local bar:

Wostyntje Mustard Ale

http://beeradvocate.com/beer/profile/322/9749

Very subtle mustard flavor. I honestly can't say I would have guessed it had mustard if the menu hadn't pointed it out. That said, it was an interesting beer. I've been kicking around the idea of a mustard seed saison.

 
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Old 12-17-2010, 09:13 PM   #8
Revvy
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It makes sense that it would be used in a wit, since we use coriander in them, and they are one of the ingredients used in mustard. Many wits have a distinctive mustardy sort of flavor to them or at least a flavor that works well with mustard.

Celis White to me is very mustard/corriander like to me.



In fact it pairs well with crackers with swiss cheese and a nice bold mustard.

I've also used it to make "Welsh Rare-bit." Which uses mustard and cheese and beer. I've swapped cheddar on occasion for swiss and it all goes together nicely.
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Old 12-17-2010, 09:13 PM   #9
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Quote:
Originally Posted by starrfish View Post
OK I'll bite... why do you have 180,000 lbs of mustard seeds? That's a heck of a lot of little seeds!

Edit: Ahh just saw profile Farmer in MT. Planning on planting or harvested?
We harvested 200 acres in august. It is a new crop for us that has been working out well. By next summer it will be in French's mustard bottles.

I love mustard and love beer. Subscribed.

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Old 12-17-2010, 09:15 PM   #10
Revvy
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Quote:
Originally Posted by fifelee View Post
We harvested 200 acres in august. It is a new crop for us that has been working out well. By next summer it will be in French's mustard bottles.

I love mustard and love beer. Subscribed.
OK, since we all know how tiny a mustard seed is, What the heck does 180,000 pounds look like??????


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