1. Heat oven to 400°F / 205°C. Toss pretzel cubes with olive oil and bake for 8–10 minutes until crisp.
2. Melt butter in a large pot over medium heat. Add onion and carrot and cook for about 5 minutes.
3. Add garlic and cook for 30 seconds.
4. Stir in flour and cook for 1 minute.
5. Slowly whisk in the Partake Pale Ale, followed by the stock.
6. Simmer for 8–10 minutes until slightly thickened.
7. Reduce heat and add milk, cream, Dijon and paprika.
8. Gradually stir in cheddar until melted and smooth. Do not boil once the cheese has been added.
9. Season with salt and pepper.
10. Serve topped with pretzel croutons, chives and a little extra cheddar.
