Mostrich

A few years ago, I made my own mustard for the first time. Surprised at how quick and easy the process was, I then experimented with different varieties. In the end, it was the dark beer variety that proved to be the most successful. For this, I used the excellent “Robustus” beer from the Riegele brewery in Augsburg. This gave the mustard an almost chocolatey note, which is suitable for all kinds of game dishes, but also goes wonderfully with soft cheese or on its own on bread.

The name “Mostrich” actually refers to a mustard that is made with must instead of vinegar and water. Instead of must, I used beer to bring out an even deeper flavor.