1 cup Dry mustard
1/4 teaspoon Turmeric
1/2 c Brown sugar, firmly packed
1 teaspoon White wine vinegar
1 teaspoon Salt
1/3 c Flat beer
Mix dry mustard, brown sugar, salt and turmeric 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.