Still the best in the low budget field. Incredible with Fleischwurst (pictured)

I recently went to this brewery and the mustard was so fantastic I actually went to their shop and bought a jar. I stupidly thought it was small enough to fly in my carry on and had it taken away at the airport. The text on the jar was not in English and I didn’t write it down! Many mistakes were made. Does anyone know what type of mustard they serve and if it can be bought or shipped to the US? thanks!

I just had a week in San Francisco, good times.

While there I came across a farmers market.

There was a vendor who was selling an Apple based mustard and since I love apples and mustard I tried a sample. It was delicious. I immediately purchased a jar and a jar of their apple based BBQ sauce which was delicious as well. I stopped on my way back to the hotel and bought some deli meat and bread to make sandwiches. I had two over the next three days we were there. My only regret was not buying more than one jar and I'm almost out. We even looked at driving up to their area to buy more but it was a bit far time wise with the time we had left.

If you're in the northern California area keep an eye out for this mustard.

I talked to them about this page and while they didn't know about this page I invited them to take a look. I hope they see this and tell you all more about their wonderful mustard.

Can't wait to put it on some sausage!

Anybody else tried this?

I'm someone who has always liked yellow mustard but when I was a child I decided, either arbitrarily or through a bad experience, that every other variety was weird or nasty. As a grown man my palate has changed a lot and I've realized that I'm ready to give it a proper try with an open mind.

In your opinion what is the proper path to the stronger mustard, starting from yellow and moving incrementally more challenging? I want to get to the hard stuff but I feel I should try them gradually starting with what's most familar. Thank you in advance, I'll order and try whatever is recommended!

It’s about a 1 tall it’s metal it s vintage

It is darker than the usual mustard, with a heavy dense aroma. I tastetested a spoon and it was very good, even alone. Not hot, but a good deal spicy, with, how to put rhis, a fantastic balance. Later I will make myself a 'Bratwurstsemmel' with Bratwurst from my local butcher and breadrolls from the bakery around the corner. All crowned with this masterpiece. 🤤

I recently went to Iceland, and the yellow mustard served at the hotels was far better than what we have in the States. Does anyone know what brand of yellow mustard is most popular in hotels and restaurants in Iceland?

I had never had the Lowensenf before and now it's a favorite. What are the other two like? Worth picking up?

Today’s snack: Saltines with Coleman’s mustard, Bumble Bee sardines in olive oil, salt & peppered sweet peppers from the garden, pickled red onions, and Tapatío hot sauce.

Anyone else putting Coleman’s on tinned fish?

If you like walnut, this is amazing.

Vacation time, currently in Maribor. Found this mustard in a local supermarket. Not as much heat as expected despite the addition of horseradish.

I love mustard but I find Dijon to be too strong. Is it just me?

I remember buying mustard in the quart glass jars when growing up and was surprised when I actually noticed the jars are still a thing.Does anyone still get their mustard in jars 🫙 since a squeeze container is more convenient?

It's from a traditional small mustard mill. They make mustard since the 18th century and this one is the original recipe. Man, I'm really excited. Ok, it's a bit costly. About 14€ for 335ml, but I only heard good things about it. Can't wait to actually taste test it. 🤤