1 c  Dry mustard

    1/2 c  Brown sugar, firmly packed

      1 ts Salt

    1/4 ts Tumeric

      1 ts White wine vinegar

    1/3 c  Flat beer

  Mix dry mustard, brown sugar, salt and tumeric together in a bowl. Sprinkle
  with vinegar to moisten. Continue moistening with flat beer. Mix together
  until mustard is a smooth thick creamy mixture. Put mustard in a jar that
  has a tight fitting lid. Chill in a refrigerator for future use.
  Source: British Columbia Heritage Cookbook
  :       by Mary Evans-Atkinson    pub 1984
  :       ISBN  0-920620-60-4
  :       Page 119