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In a non-reactive container, combine mustard seeds with beer and vinegar. Let sit 48 hours. Check periodically to make sure seeds are covered by liquid; add more if necessary. Transfer seeds and liquid to a food processor. Add remaining ingredients. Process until creamy, four to six minutes. Transfer to jars. Allow mustard to mature, 3 to 4 weeks, before serving. Makes about 3 cups Note: You can vary the mustards flavor by substituting your favorite ingredients, the basic technique remains the same.
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