En una serie de artículos, he escrito temas tan diversos como la importancia del agua en la cerveza, el “terroir” de los equipos cerveceros y hasta maridajes de cerveza con queso.  Ahora veremos el uso de la cerveza como ingrediente en la preparación de comidas.

Una cerveza es principalmente agua, con algún porcentaje de alcohol (entre 4-12%), por eso puede sustituir el agua en muchas recetas. Por su alcohol, acidez y dulzor también puede reemplazar al vino en otras recetas.  En casa usamos la cerveza para macerar las carnes antes de los asados y para elaborar las masas de pan y pizza.La cerveza tiene una afinidad para las mismas comidas que la mostaza.  De hecho, en el caso de carnes, charcutería o fiambres ¿quién no echa mostaza sobre la comida, seguida por una rica cerveza para bajarlo todo?  Parece ser una conclusión lógica hacer la mostaza con cerveza ¿no?.  De la misma forma que la cerveza artesanal ha mostrado que una “chela” puede ser más que una bebida industrial, la mostaza también puede ser mejorada sustancialmente.  Las mostazas artesanales o caseras no son súper amarillas como las de producción masiva (que  tienen colorantes tartrazina, ponceau 4R y amarillo ocaso), sino de un color que refleja las semillas, entre tierra café y oscura.

Beer with mustard

In a series of articles, I have touched on issues as diverse as the importance of water in beer, the “terroir” of brewing equipment, and even combining beer with cheeses. We will now look at the use of beer as an ingredient in foods.

Beer is primarily water, with some percentage of alcohol (between 4-12%), thus it can substitute for water in many recipes.  Because of its alcohol, acidity and sweetness, it can also replace wine in other recipes.  At home, we use beer to soak meats before a barbecue, plus to make pizza and bread doughs.

Beer has an afinity for the same foods as mustard. In fact, in the case of meats and cold-cuts, who doesn’t add mustard over the food, and wash it down with a good beer?  The logical next step would be to make mustard with beer, don’t you think? The same way that craft beer has shown that a “brewskie” can be more than a light-weight and insipid industrial lager, mustard can also be substantially improved.  Homemade or artisanal mustards are not super yellow like the mass-produced mustards (these have yellow food colorings), but are a reflection of the seed colorings, earthy to dark.

In the La Vega market in downtown Santiago, we’ve found mustard seeds of two colors, yellow and dark.  A 250 gram bag costs about USD 2.50.  Half a kilo is plenty to make a lot of mustard.  The bags have no labels, no date of preparation, plus the sellers have no idea of even what country they’re from. So, let the buyer beware – we recommend that you get your seeds from a gourmet food store that will guarantee the quality of this raw material.

We have made mustard with only the yellow seeds, also with only the dark seeds, plus as a blend of the two varieties.  Our preference is the blend, plus using a dark beer (Stout) or Barley Wine style beer in the mix.  Beyond the bite of the mustard, we also have combination of acidity and sweetness.  You can adjust these variables to your taste.

Homemade recipe

Grab three beers from the refrigerator.  Open one, then pour it in a glass. You deserve it. Now, add the 500 grams of mustard seed into a stainless steel bown, adding in the two bottles of beer (660 ml), mixing with a spoon.  Cover it, and place the bowl in the refrigerator. In another 12-24 hours you’ll need to add another bottle of beer, and yet another on the third day.

Also on the third day, add 250 ml of wine vinegar, it can be either white or red, plus 250 ml of Aceto.  We also likle to add two or three large spoonfuls of black unground pepper, plus a teaspoon of sea salt. Mix everything again with a spook and leave it in the refrigerator for a week. (In Winter we just leave it on the counter).  We’ve also tried this with 200-300 grams of “chancaca” (a sugar and molasses combination).  The mustard is good with or without, but we preferred it with the “chancaca”.  You can also use brown sugar.

The mustard seed will probably absorb all the liquid yet again, leaving you with a thick substance in the bowl.  You’ll need to grab two more beers, plus have the vinegar and aceto at hand.

Now open the first beer, this again being for the “chef”.  The second beer is to thin out the mustard a bit.  You’ll need to blend it with a food processor or hand blender, breaking up the seeds and leaving a creamy mustard.  You decide how creamy or crunchy you want the mustard.  Try it and decide if you’d like to add more vinegar or aceto, but do it little by little.  If you want a more liquid mustard, just add some more beer.  Careful though, I’ve burned out one of the manual nad mixers trying to obtain a thick but creamy mustard!

We keep our mustard in glass marmelade or jelly containers.  Mustard improves with some aging, usually 1-3 months.  We’re not sure how long this lasts since we make mustard only for personal consumption, and our stock always gets used before the three months are up.  If you want to experiment with ingredients, you can add paprika, nutmeg, cinnamon and/or cloves.  Remember, a recipe is just a starting point!

Una Respuesta a “Mostaza y cerveza (Edición 7, marzo – junio 2012)”

  1. Ricardo says:

    Excelente que miremos tambien la preparacion de la mostaza como un buen ingrediente a la hora de maridar cierto tipo de comidas con cerveza, mejor aun el hecho de hacer mostaza con cervezas, pero en la edicion digital de este articulo falta la receta en español de la preparacion de la mostaza con la cerveza, creo que mucha gente lo agradeceria bastante.

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