Warm Beer Soup

Pour the beer into a medium saucepan and bring to a gentle simmer over medium heat, then add the whole cloves and cinnamon pinch.

In a small bowl, whisk together the flour and 1 tablespoon of milk until smooth, then slowly stir this mixture into the simmering beer to prevent lumps from forming.

Continue to simmer for 3 minutes, stirring occasionally, until the mixture thickens slightly.

In a separate small bowl, beat the egg yolk with the sugar until pale and slightly frothy, about 1-2 minutes.

Slowly ladle some of the hot beer mixture into the egg mixture while whisking constantly to temper the egg and prevent scrambling.

Remove the saucepan from heat and gently stir the tempered egg mixture back into the beer soup, combining thoroughly.

Stir in the remaining milk, lemon rind, and a dash of salt, whisking until smooth and well incorporated.

Return the saucepan to low heat and warm gently for 1-2 minutes, stirring frequently, until the soup reaches serving temperature without boiling.

Strain the soup through a fine-mesh sieve to remove the whole cloves if desired, then ladle into warm bowls and serve immediately.