Beer Mustard

Whisk sugar, mustard, mustard seeds, flour and salt in a medium saucepan until blended. Whisk in beer and vinegar. Let stand until foam subsides, about 10 minutes, then whisk in eggs until blended. Cook over medium-low heat, whisking often, 10 to 12 minutes or until boiling. Reduce heat to low and, whisking constantly, simmer 1 to 2 minutes until mixture has thickened. Pout into jars. Let stand until cool; cover and refrigerate. Notes: Makes 3 cups. Can be stored in refrigerator for 1 month. Double-boiler may be used to reduce possibility of eggs setting up too quickly. You want the eggs to be a thickening agent, NOT scrambled eggs. Goes great with German Bratwurst or ham. Be sure to save some beer to drink :-)