Remove the brats from the casing and cook in a saucepot over medium-low heat, until cooked through.

Remove the cooked meat from the pot and pour out the grease. Add the beer to the pot and warm over medium-low heat.

Toss together the shredded cheddar cheese and flour.

Add to the warm beer along with the cream cheese. Whisk over medium-low heat, until melted.

Stir in the Saucy Mama Smoky Garlic Mustard, salt and pepper.

Squeeze the liquid from the sauerkraut. Add the kraut to the cheese dip and stir to combine. Keep over low heat, stirring occasionally, until read to serve.

Slice the ciabatta bread about ¾-inch thick. Cut each slice in half. Arrange on a pan and drizzle with olive oil. Sprinkle with salt. Broil in the oven for 3-4 minutes, until brown.

Transfer the dip into a bowl surrounded by bread and serve.