Which Mustard?

Reads 4226 • Replies 27 • Started Wednesday, September 16, 2015 9:36:51 AM CT

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Message ContemplateBeer beers 2092 º places 154 º 19:57 Wed 9/16/2015 Almost always some Colman’s in my pantry. I am trying in vain to find a local mustard that was made with Bluegrass Brewing Company’s Barbarian Honey ale, but maybe I just imagined it. I remembered it having a spirit-like kick. And, when I can get it: Kenny’s Banana Pepper Mustard. Goodness. http://www.atasteofkentucky.com/shop/kennys-banana-pepper-mustard-p-1017.html
Message hawthorne00 P beers 8482 º places 63 º 23:46 Wed 9/16/2015 Pommery whole grain. Keen’s powdered.
Message AcctError62185 places 1 º 23:49 Wed 9/16/2015 I use inglehoffer from the grocery store, and this for higher quality stuff: http://www.zalmo.com/charroux/

Message puzzl beers 3258 º places 138 º 23:52 Wed 9/16/2015 There is only one mustard and it is KL Keller. Everything else is wrong.
Message fly P beers 1490 º places 271 º 00:06 Thu 9/17/2015 Originally posted by fly Excellent, super spicy AND a tasting glass when done.
Message joet P admin beers 2900 º places 125 º 00:30 Thu 9/17/2015 Originally posted by SpringsLicker Like there is a single mustard? I usually keep 4 or 5 mustards and I feel that they are all completely different condiments. I’ll have to look up some the ones mentioned. This this this. I used to keep an array of mustards in my fridge at all times, including some of my own creations. There’s just too many ways to go with mustard. And mustard used for dipping can go very quickly. I still like French’s which is actually quite a strange mustard in that’s it’s one of a very few to contain the exotic flavors of turmeric. Mendocino Mustard is now too sweet, spicy and starchy but back in the day it was a solid product. Beaver is kind of garbagey as far as mustards go (no insult to Andy intended), but I think it does have it’s place.
Message joet P admin beers 2900 º places 125 º 00:31 Thu 9/17/2015 If I were going to drop a Texas mustard burger on someone, I would do it with the Beaver.

Message erickok beers 6033 º places 274 º 05:56 Thu 9/17/2015 Maille (the classic 1747 variant) all the way. Cheap and to be totally honest I haven’t found more expensive/artisan mustard to taste better. Except for mustard with flavours, but I hardly ever use those. De Molen’s beer mustard was ace (not sure if they do it still).
Message Danko 06:27 Thu 9/17/2015 I also tend to have at least five different varieties at home at any given moment, however having said that... With Belgian mustard there is only one and that is the best mustard in the world in my book. It makes all other mustard taste so much less. Wostyn! http://www.mostaardwostyn.be/ As Joe pointed out, I also are finding it hard to buy a decent mustard the way I want it so I’m on the verge to start making my own since I’ve pretty much bought most of what’s available locally and found them wanting.
Message bartlebier beers 4526 º places 177 º 06:52 Thu 9/17/2015 Originally posted by Danko I also tend to have at least five different varieties at home at any given moment, however having said that... With Belgian mustard there is only one and that is the best mustard in the world in my book. It makes all other mustard taste so much less. Wostyn! http://www.mostaardwostyn.be/ Wostyn for West-, Tierenteyn for East-Flanders. General rule for good artisanal mustard in Belgium is simple: look for the Y.