Sierra Nevada Stout Stoneground Mustard
- Melanie Wong Jun 22, 2001 03:25 AM
At Wednesday night's barbecue at the the Oakville experimental station, local sausages off the grill were the order of the day. A selection of mustards were offered too. I had the chance to try Sierra Nevada Stout Stoneground Mustard for the first time - didn't even know they made mustard! Spicy hot with a freshness of flavor that really made everything come alive. And, yes, it did have some taste of stout. One of the other guests said that that as good as this one is, he liked the Porter mustard even more.
here's to mustard!! the one you mentioned happens to be one of my brother's favorites. he can always count on mustard and hot sauces to be included in any type of gift he receives!
we have such the love affair with mustard i just went to count how many are in the fridge right now. i would've guessed 20, but fell short by 6. thought the list might be interesting:
mostaza al tomate ( a french tomato mustard we brought home from mexico)
fischer wiser-smokey mesquite -my fav with turkey sandwiches
moutarde au cassis dijon
willamette valley sweet & sour sauce
lulu's preserved lemon and garlic
napa valley whole grain with chilis and garlic
aioli garlic mustard sauce
when you live on sandwiches...
Oh,come on...surely team loyalty doesn't have to imply loyalty to the mustard the team's ballpark serves! Personally, in my my hot-dog-eating days (which were extremely occasional even when I ate meat), I preferred Gulden's spicy brown--traditional enough, but nicer flavor than French's, to me. (BTW, depsite growing up in Oakland, I was aways a Giants kid.)
re: Caitlin McGrath
I prefer ballpark mustard on dogs and burgers. All the time I'm having to ask for the ballpark mustard when a waiter brings me the dijon or whatever.
Back to brewery goods, I believe there's a North Coast mustard, and of course Sierra Nevada has the Pale Ale variety in addition to porter and stout.
Here in the DC area there's Old Dominion Malt Vinegar, which they make at the brewery from, I believe it's Dominion Lager. Quite good. Lots of breweries (including Dominion) make root beer. Of course, the mustards I believe are all made under license at food facilities.
re: Caitlin McGrath
oh, but it most certainly does! on a giants dog yellow mustard is de riguer. on a hamburger, plain dijon, on grilled sausages go hog wild with anything, in a simple vin coarse dijon... you see, they all have a job. and altho most can cross over that french's does just one thing, but does it oh, so well.
re: Melanie Wong
We like the Beaver brand mustards from Beaverton, Oregon. I like both the deli horseradish mustard and (on hot dogs) the Coney Island mustard. My husband really likes their cranberry mustard.
Also, here's a link to a site that lists a zillion mustards and lots of info re mustard.
I made a green choucroute for Saturday's Pinot Gris potluck and bought the Porter Spicy Mustard at the Healdsburg Safeway for the sausages. It's a brown, coarse ground, spicy style, and I do indeed like it even better than the Stout.
In the big beige ceramic pot capped with red wax. Not from Dijon, but from Meaux (capital of Brie). Coarsely ground; a tradition many centuries old.
what a nice topic! thanks so much for all the mustard ideas...
here in Houston I go to this discount/damaged freight grocery
shop in town, and I love it because it gets products from all
grocery stores and (i guess) freight. shipping lines etc.
Oh man, all the great items, and cheap! Right now I'm drinking
De Mi Campo organic mint tea from Argentina, looks like it is
probably 10 bucks at the "real store", but cheap place sells it for
buy one for 1.69 second for half price.
And the mustards and olive oils, coffee, man oh man!
I love the Jack Daniels mustards if you've never had.
And the Beaverton stuff, esp. Coney Island.
Great day, everyone!
Definitely will try the Sierras!