• Add both types of mustard, vinegar and beer/water to a mixing bowl. Stir until well blended.
• Cover and set in a cool and dry place for 12 hours - or until all the liquid is absorbed.
• Add the remaining ingredients and stir.
• Pulse in food processor about 3-4 times. Run the motor on high for 30-60 seconds. The mustard will be thick.
• Pour into sterilized glass jars and seal tight.
• Let sit for 1-2 days (to let the flavors meld) before trying it.

NOTES:

• Makes 1 1/2 cups
• It will keep up to a year when stored in an airtight container in a cool dry place
• If you want spicier mustard add horseradish or chilies. Milder - add more honey and/or sugar.
• You can double, triple, quadruple or +++ this recipe. Just mix in the food processor in batches.
• To sterilize: 1) Place in dishwasher and run a full cycle or 2) Place in pot, cover with water, bring to a boil and boil for 10 minutes or 3) Add 2 T bleach to 1 gallon water. Mix. Add jars. Keep in mixture 5 minutes. Take out and rinse.