Molasses Mustard

1/2 cup dry mustard
4 tablespoons beer
2 tablespoons unsulphured dark molasses
2 tablespoons cider vinegar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon freshly-ground black pepper
1/8 teaspoon ground cloves

Place all ingredients in a small bowl. Mix them together well, cover, and refrigerate. Let the mustard mellow at least 24 hours. It keeps indefinitely.