Oregon-based Beaverton Foods, Inc., makers of Beaver mustards, was a big winner at the 2012 World-Wide Mustard Competition held at the National Mustard Museum in Middleton, Wisconsin. The company took six awards, including two gold medals, in a head-to-head, blind-tasting competition of more than 300 mustards from all over the world. The judging panel consisted of top chefs, food writers, and other food industry professionals.
RFT Editors sampled three of the award winners: Beaver Chinese Mustard, Inglehoffer Horseradish-Wasabi, and Beaver Hickory Bacon Mustard. We know why Beaverton mustards are winners.
Beaver Chinese Mustard Extra Hot– Too often, Chinese mustards are thin with little flavor and plenty of heat. Some, especially those in the little plastic packets you too often get with to-go Chinese food, can have a chemical aftertaste. Chinese mustard lovers will rejoin at Beaver Chinese Mustard’s strong, vinegary flavor with a zingy tang that lasts on the tongue. This mustard would be great for dippling delicately fried shrimp.
Inglehoffer Horseradish-Wasabi– It seems a bit odd that Beaverton Brands’ German Inglehoffer line would create a wasabi, but they have and it’ll cure whatever ails you. Inglehoffer Horseradish-Wasabi features freshly grated wasabi. No more mixing wasabi paste from the powered stuff. You can simply sweet the green heat right from a plastic bottle. Made from grated horseradish wasabi roots and vinegar, it’s got the heat and taste of fresh wasabi.
Beaver Hickory Bacon Mustard– Bacon and mustard, why not? If you love the flavor of a medium-hearty mustard and smoky bacon, you’ll fall for Beaver Hickory Bacon Mustard. It comes in a squeezable 12 ounce plastic jar and the bits of real bacon are actually chewy. Tasty!