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Combine salt, allspice, turmeric and brown sugar in a small bowl. Next, in a glass mixing bowl, place the mustard seeds, Guinness, and vinegar. Add the spice mixture
Cover and allow the mixture to sit undisturbed for about 24-36 hours.
Finally, add the honey and cinnamon. Use an immersion blender to break up the solids.
Place in glass jars and seal, then allow the mustard to rest for two to three days before using.