I enjoy different kinds of mustard weather it is on a hot dog at a cookout or for a sophisticated sauce on fish or meat. There are many different styles of mustard ranging from hot to mild and sweet and they all come in handy when used in different dishes.
My search for a good German whole grain mustard was fruitless for a long time so I decided to make my own.
The key here is using a good amount of brown mustard seed as I find their taste richer and less sharp. Using a rich beer, flavorful honey and brown sugar to round it off is also important.
One of my favorite details about this style of mustard is that many of the mustard seed are left whole but they soften in the soaking process and when you eat the mustard they pop in your mouth much like caviar.
When making this mustard and actually most mustards, it is important to leave it to mature and mellow for a few days before you taste and make adjustments to the flavor as it is often very sharp right after you finish processing it.