English Red Mustard

4 tbsp cracked brown mustard seed
2 tbsp Colman's Original Dry Mustard
1 tsp salt
3 small dried red peppers of your choice (or 1 tbsp. dried cayenne peppers)
1/4 cup cold water
1/4 cup cold beer

Blend the mustard seed, mustard flour, and water. Let rest for twenty minutes and add the remaining ingredients. Let rest in the refrigerator, covered, for 48 hours. It will seem watery at first but will "set up." Do not jar the mustard for at least 2 days, to let the consistency stabilize.