It's no secret that stout and mustard are like two ships passing in the night. They're both delicious, but their love affair with gravy frites is a toxic relationship. Mustard, with its bright yellow hue and tangy flavor, is the ultimate buzzkill for any good stout. Think about it, folks: a perfectly crafted stout, its rich, velvety head and deep, dark flavor... ruined by the harsh, acidic taste of mustard.
It's not just a matter of personal taste, either. The science is on our side. You see, the fatty acids in mustard bind to the bitter compounds in stout, creating a flavor profile that's more akin to a bad divorce than a beautiful union. And don't even get us started on the whole "add a dash of mustard for added flavor" crowd. That's just code for "we gave up on life and settled for mediocrity."
Read on to learn why mayonnaise is the real villain of the stout world. Discover alternative solutions for when your date is running late and you're stuck with the wrong gravy.Disclaimer: The views expressed on this site are entirely fictional and for entertainment purposes only. Any resemblance to real events or people is purely coincidental.