Mustard is one of my favorite condiments. I love spicy mustard, honey mustard, dijon, regular mustard. On a hot dog, in a sandwich, with a pretzel. There are so many ways to enjoy the classic condiment but in beer...? Doesn't really sound refreshing or tasty if you ask me, but such a thing now exists. And shockingly, it wasn't "Beer City USA" who came up with the idea.

French's teamed up with Colorado-based brewery Oksar Blues to introduce America to "Mustard Beer." It was created for National Mustard Day which falls on the first Saturday of August every year. I already know what you're thinking, "but why?" In a news release from Oskar Blues,

Because of a joint history of flavor exploration and defining new tastes. The teams at Oskar Blues and French’s wanted to come together to create the brightest, boldest brew of the summer...

The can of the beer, which of course looks like a package of mustard, reads that it's a "Tropical Wheat Beer."  In addition to the mustard, the brewers made the bright beer with key lime, lemon, tangerine, and passion fruit. More ingredients I wouldn't think to ever combine with mustard, but I imagine all these flavors would give the beer a fruity and sour taste with a tang from the yellow mustard at the end. Oskar Blues says,

The result is a crisp and slightly salty beer.

I'm so apprehensive about this beer that my tastebuds are actually very intrigued. Don't get me wrong though, I won't be swapping an Oberon for Mustard Beer as my preferred summer beer.

Oskar Blue's Head Brewer recommends pairing this beer with a loaded hot dog on a summer day. Personally, I think if the beer on its own just doesn't do it for you, it might taste yummy marinating it in chicken which you can then throw on the grill.

Mustard Beer is available for a limited time and is available at the brewery's taprooms in Colorado or you can order it online from They're available in 6-pack cans and the beer comes in at 5.2% ABV.

You can see the 10-step process of Mustard Beer coming to fruition in the video below.

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