Melt butter and sweat flour in it until quite brown. Then add sugar and roux, stirring constantly, until deep brown. In the meantime, bring the beer to a boil with a little sugar, the cinnamon stick, lemon zest and cardamom pods and season with a little salt. Pour the beer over the roux immediately after it comes to a boil and let it boil again, stirring constantly. Melt some butter in a pan and fry the bread slices on a low flame. Remove the cinnamon stick from the soup, spread the crispy bread slices on soup plates and serve the strong, hot beer soup on top.
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