pour the mustard seeds in a mixing bowl
pour the beer over them. stir to combine
let them rest until the beer is mostly soaked up
toast the dill seeds inn a dry skillet for 3 minutes, then toss the smoked paprika in and remove from the heat-you're only trying to gently toast the seeds and the paprika hardly at all
combine the mustard seeds, dill seeds, paprika and the brown sugar in the bowl of a food processor
pulse to combine, add apple cider vinegar as needed to thin it down to a spreadable consistency
taste for salt and add as needed-remember fresh made mustard is bitter and hot, it needs to rest for a week or so
transfer mustard to jars and refrigerate until ready to use or swap
it will keep for several weeks in the refrigerator