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In a medium skillet over medium heat, brown the sausage, seasoning with salt and pepper to taste. Use a wooden spatula to break the sausage into crumbles as it cooks.
Once fully cooked, pour in the beer and let it simmer for 3-4 minutes, stirring occasionally to reduce slightly.
Add Velveeta and shredded pepper jack cheese, stirring until all the cheese is melted, about 3-5 minutes.
Stir in the Rotel tomatoes, black beans, and chopped cilantro until well combined.
Serve the dip immediately with your favorite homemade chips. Enjoy!