Because the peasants were so poor, they had to make things stretch. To make mustard last, they make it so hot, that even the tiniest amount will take your breath away. So, it forces you to use it sparingly.

Yes.

One is a brown mustard

-Brown mustard seeds soaked in water.

Ground with some spices.

Allow to sit for 30 min plus. Then begin adding vinegar to stabilize the flavor. Most of it is to taste.

Great for strong flavored meats.

The other is basically just a take on a Roman recipe.

Yellow mustard seed crushed and mixed into white wine. (The acidity of the particular wine will alter the pungency.)

I end up using this one a lot with pork and as an ingredient I'm other recipes/sauces.