Add the cream cheese, parmesan, cornstarch, sour cream, garlic powder, onion powder, beer and salt to a food processor. Puree until smooth.
Transfer to a baking dish or oven-safe serving bowl. Bake until warmed through, approximately 20 minutes (note: the dip will puff up slightly so leave room at the top of the dish).
While the dip is baking, prepare the crispy shallots. Fill a large, heavy-bottomed saucepan or Dutch oven with a neutral, high heat oil such as canola, approximately 3 inches deep. Using a thermometer, bring the oil to approximately 250 degrees F, adjusting the heat to maintain the temperature.
In a shallow bowl, combine the flour, salt and pepper. Working in batches, dredge the shallots in the flour mixture, then add to the hot oil; fry until golden brown. Remove with a heat-safe slotted spoon and transfer to paper towels to drain.
Once the dip is removed from the oven, stir and then top with the crispy shallots.