Here's a re-cap of the recipe and tasting.
BEER MUSTARD for Preserving
1/2 cup Coleman's Dry Mustard
1/3 cup Beer (robust style works the best)
1 Tablespoon Mustard Seeds, black or yellow
Salt & Pepper to taste
Choose to add 1/2 cup Horseradish for spicy mustard or 1/2 cup brown sugar
Mix all ingredients together until smooth. If you will be hot water bath canning, add 1 teaspoon white vinegar to mixture. Fill sterilized jars with a 1/2 inch headspace. Wipe rims attach lids and finger tighten rings. If canning; process in hot water bath canner for 10 minutes. If freezing, freeze up to 1 year.
The mixture really needs to sit a month to mellow and allow flavors to meld.