Pretzel dips, from left, beer mustard, Sriracha mustard and cheesy mustard are displayed during an episode about the best snacks ever, as seen on Food Network's The Kitchen Sink, Season 1.
Recipe courtesy of Food Network

Beer Mustard

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  • Level: Easy
  • Total: 25 min (includes cooling time)
  • Active: 15 min
  • Yield: 1 1/2 cups



  1. Bring the stout to a simmer in a small saucepan and cook until reduced by half. Stir in the brown sugar; when melted, remove the saucepan from the heat. Allow to cool, then mix in the mustard and cinnamon until well blended. Serve with pretzels.