Preheat the oven to 350°F (175°C).

In a medium saucepan, heat a splash of olive oil over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant and slightly golden.

Pour in the whole milk and Guinness into the saucepan, stirring to combine. Allow to simmer for 3-4 minutes.

Lower the heat and add the cream cheese to the saucepan. Stir continuously until melted and smooth, then mix in the sharp white cheddar, mozzarella, and Gruyere cheese.

Cut refrigerated biscuits in half and shape into small balls. Boil in water with baking soda for 60 seconds.

Drain pretzel balls and arrange them in a large oven-safe skillet. Pour the cheese dip into the center and sprinkle with remaining cheddar cheese.

Bake in the preheated oven for 32-35 minutes, until bubbly and golden brown.

Let cool slightly, garnish with freshly chopped chives, and serve hot.