Heat oven to 350 degrees. Spray a 1 ½ quart casserole dish with non stick spray.
Add beer and white wine vinegar to a 4 quart saucepan and bring to a simmer. Stir in collards and cover with lid and cook on medium until greens are tender, between 30-45 minutes. Season the mixture with salt and stir in garlic and cook until garlic is soft, about 2 minutes.
Spread the dip into the prepared casserole dish and sprinkle with the remaining 1/3 cup Parmesan. Bake for 20-25 minutes, until bubbly and hot. Serve with Crostini.
For the Brown Butter Grilled Country Bread
Melt butter in a medium saucepan over medium heat. Add the smashed garlic clove. Butter will start to foam and change color to brown with flecks and smell nutty. Remove from heat at this point and pour into a bowl. Brush bread slices lightly on both sides with browned butter. Grill for 1 minute on each side, until nicely marked, then remove.