Rye Festbier Mustard

Rye Festbier Mustard

Welcome back to Chews and Brews! Today, I’m excited to share a tasty recipe for Rye Festbier Mustard, a homemade beer mustard made with a delightful Der Krankenwagen Rye Festbier from The Pass, a fantastic brewing company in the Crowsnest Pass.

There’s something truly satisfying about making condiments from scratch. Not only do you get to control the ingredients and flavours, but you also get to infuse them with unique touches—like the Rye Festbier.

This homemade beer mustard is incredibly versatile. Here are a few pairing ideas to get you started:

  • Charcuterie Boards: The tangy mustard pairs wonderfully with cured meats, cheeses, and pickles.
  • Grilled Sausages: A perfect condiment for sausages hot off the grill.
  • Sandwiches: Add a zesty kick to your favourite sandwich combinations.
  • Pretzels: A classic pairing—serve with soft pretzels for a delicious snack.

It’s a multipurpose condiment that adds a burst of flavour to any dish.

Rye Festbier Mustard

The Brewery

I enjoyed visiting The Pass during a recent road trip, and it was an unforgettable experience. On the way to the brewery, we made a stop at Lundbreck Falls—a magnificent double waterfall that’s an easy walk and perfect for soaking in nature’s beauty. Following that, we explored the history at Frank’s Slide, where the massive rockslide in 1903 reshaped the landscape and left a poignant reminder of the area’s past.

Rye Festbier Mustard

After our nature walk and history session, our palates craved the delights of The Pass Beer Co. There, we tried several of their excellent beers, savoured their delicious pizza, and marvelled at the stunning views of the mountains. Although I didn’t try the Rye Festbier on that visit, I recently discovered it at a Jasper Craft Beer Festival and was inspired to create this homemade Rye Festbier Mustard.

Rye Festbier Mustard

The Beer

The Der Krankenwagen Rye Festbier used for this Rye Festbier mustard is slightly sweet with hints of spice from the added rye team up to balance the booze. When I taste beer, I use the ASTMO method, which stands for Appearance, Smell, Taste, Mouthfeel, and Overall. Simply, I observe the beer’s look (colour and clarity), take in its aroma, savour the flavours, note the texture on my palate, and finally, I sum up my overall impression of the beer.

A – pours clear and boasts a golden-orange hue, topped with a very fine line of lacy head

S – On the nose, it offers sweet, bready notes with a hint of earthiness and spice.

T – sweet maltiness, hints of caramel, and a subtle rye spice, offering a balanced and smooth drinking experience.

M – smooth mouthfeel with some lingering spice notes.

O – overall, it has a sweet, malty profile, balanced alcohol presence, and a pleasant mouthfeel. Its nuanced flavours complement dishes like this homemade Rye Festbier Mustard recipe perfectly.

Rye Festbier Mustard

The Recipe

Rye Festbier Mustard

Discover a savory twist with our Rye Festbier Mustard recipe, featuring a sweet, malty base and subtle spice

Course Appetizer, Side Dish
Cuisine American
Keyword beer mustard, cooking with beer, homemade mustard, mustard
Prep Time 1 day
Cook Time 30 minutes
Total Time 1 day 30 minutes


  • 2/3 cup yellow mustard seeds
  • 1/3 cup brown mustard seeds
  • 1/3 cup black mustard seeds
  • 1 cup beer
  • 1 cup cider vinegar
  • 4 Tbsp brown sugar
  • 4 Tbsp maple syrup
  • 2 tsp coarse salt


  1. In a medium bowl, combine the mustard seeds with the Rye Festbier (or malty beer of your choice) and vinegar. Mix well, cover and refrigerate overnight. This allows the seeds to soften and absorb the flavors of the beer.

  2. After soaking, transfer the mustard seeds and any remaining beer to a blender or food processor. Add the brown sugar, maple syrup, and salt.

  3. Blend the mixture until it reaches your desired consistency. For a coarser mustard, blend for a shorter time; for a smoother mustard, blend longer.

  4. Transfer the mustard to sterilized jars and seal tightly. For the best flavor, let the mustard sit in the refrigerator for at least a week before using. This allows the flavors to meld and develop.

  5. Use your homemade beer mustard on sandwiches, with pretzels, as a marinade for meats, or as a flavourful addition to any dish.

Recipe Notes

If Rye Festbier isn’t available, try a malty Oktoberfest or a Vienna Lager for a similar depth with subtle sweetness and spice.

Rye Festbier Mustard

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