This condiment recipe came from WICKED GOOD BURGERS.
The name refers to the locally brewed farmhouse style ale used in the mustard. Making the mustard wasn't particularly difficult, but it was a three day process due to two overnight rests required. The pictures will show the process let me just mention the end results. This mustard was quite spicy, spicier than say Grey Poupon Dijon mustard. I warned my guests before they used it on their burgers, they should try a little taste. I told them I would supply them with a tamer mustard of their choice if this was too spicy for their tastes. To my great surprise everyone tried it and wanted to use it on their burgers.