In a small bowl, toss the cheddar cheese and the flour until coated.

Meanwhile, in a medium saucepan, bring the IPA to a simmer, add the cream cheese, and use the back of a spoon or a rubber spatula to help break up the cream cheese, stirring until melted.

Add the muenster and cheddar cheeses and stir to melt; use a whisk to help smooth out any lumps.

Season with salt and pepper, to taste.

Serve immediately, or transfer to a slow cooker, on the lowest setting, to keep warm.