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In a large skillet, cook the Italian sausage over medium heat until browned and cooked through, breaking it up into crumbles as it cooks. Drain excess fat and set aside
In a medium saucepan, heat the beer over medium LOW heat. DO NOT BOIL BEER or the cheese will curdle. Gradually whisk in the cream cheese until smooth and melted.
Add the cheddar, mozzarella, and Parmesan cheeses, stirring constantly until the cheeses are fully melted and the mixture is smooth.
Stir in the milk, flour, Dijon mustard, garlic powder, onion powder, salt, and black pepper. Continue to cook, stirring occasionally, until the mixture thickens and is heated through.
Add the cooked sausage to the cheese mixture, stirring until well combined.
Keep in same pan or Transfer the dip to a serving dish .
You can put in the oven to slightly brown.
Serve warm with tortilla chips or pretzels.