Anchor Steam Mustard
1 12 ounce bottle of Anchor Steam Beer
1 1/2 Cup Mustard powder
1/4 Cup Black Mustard Seeds
1/2 Cup Yellow Mustard Seeds
1 T. Curry Powder
1 teaspoon salt
1 Cup Golden Brown Sugar
1 Cup Marinated Red Peppers (see Cook's Note, below)
The night before you intend to make this recipe; open the Anchor Steam Beer, but do not drink it. Allow the beer to go flat in an open bowl.
Chop the marinated red bell pepper in a fine dice. Do not ask the size. You know it when you see it. Bruise the black and brown seeds. You can put all the seeds in a food processor and whir them for up to 30 seconds. Measure the Golden Brown Sugar, i.e., pack a cup to full. Measure 1 Tablespoon of curry powder.
As soon as the liquid is hot, add the mustard flour, add the curry powder and salt, stir to blend. Add the sugar, stir to blend, add the bruised Black and Brown seeds, stir to blend, again. Add the diced Red Bell Pepper. Stir. If the Mustard is getting too thick, add some liquid from the jar of marinated Red Bell Peppers. Taste for salt.
Allow to cool so as to bottle. Bottle when ready and age as long as you like, unrefrigerated, as this mustard keeps very well. To be honest, it ages. The older it gets the better it tastes but who can keep it around so long.
Cook's Note -- Mazzetta Brand Marinated Red Bell Peppers are a good brand. The curry powder should be one with a little punch as it will otherwise get overpowered by the amount of mustard.