In a medium saucepan, combine pumpkin ale, heavy cream, smoked paprika, turmeric, flour, salt, and pepper. Place over medium heat and stir continuously for about 5–7 minutes until thickened.

Reduce heat to low and stir in shredded sharp cheddar until fully melted and integrated, creating a creamy sauce.

In a large pot, boil salted water, add black bean rotini, and cook for 7–10 minutes until al dente. Drain and drizzle with olive oil.

Combine rotini with the pumpkin ale cheese sauce, tossing well to coat. Serve in individual bowls for a festive presentation.