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US brewery and French’s Mustard launch wheat beer
A Colorado-based brewery has partnered with the company that makes Schwartz seasonings to create a mustard-flavoured beer.
The new drink, which was created by Oskar Blues Brewery, is a limited-release, 5.2% ABV tropical wheat beer brewed with French’s Classic Yellow Mustard, and infused with key lime, lemon, tangerine, and passion fruit.
McCormick & Company, which also owns American mustard brand French’s, worked with Oskar Blues to create the new product ahead of National Mustard Day. It is available to order in the US through craft beer e-commerce site CraftShack, and at Oskar Blues’ taprooms in Boulder and Longmont, Colorado, and Brevand, North Carolina, with an RRP of US$19.99 per pack of six.
The two companies have also created a French’s Mustard Beer homebrew recipe for those who want to recreate the magic at home.
“We’re stoked on bold flavours at Oskar Blues Brewery and we never shy away from a challenge,” said Oskar Blues Head Brewer, Juice Drapeau. “With French’s Mustard Beer we elevated the Classic Yellow Mustard flavour with tangy lemon and lime to create a tropical wheat ale I’d pair with a loaded hot dog on the hottest day of the year.”
“French’s enjoys creating new curiosity around a flavour that has been a staple in homes for over 115 years,” said Jill Pratt, Chief Marketing Excellence Officer for French’s. “The incredible reaction to last year’s release of our Mustard Ice Cream showed us how far people are willing to go to savour this favourite condiment. We promise this French’s Mustard Beer will not disappoint either.”
Oskar Blues is partially funded by Boston-based equity firm Fireman Capital Partners, which also works with Perrin Brewing Company, and Cigar City Brewing through a holding company formed in 2015, called the Canarchy Craft Brewery Collective.
Savoury foodstuffs do often make their way into the brewery. In the UK, Leeds brewery Northern Monk has teamed up with Aunt Bessie’s to produce a Sunday Roast brown ale made with Yorkshire puddings and roast potatoes, which were added to the mash tun.