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1. Grease the bottom and 1/2 inch up the sides of a 9x5x3-inch loaf pan; set aside.
2. In a large mixing bowl stir together the flour, cheddar cheese, Monterey Jack cheese, sugar, dillseed, and dillweed. Add beer and stir until well combined. Spread batter in the prepared pan.
3. Bake in a 350 degree F oven about 45 minutes or until bread sounds hollow when lightly tapped. Cool in pan on a wire rack for 10 minutes. Remove bread from pan. Cool completely on wire rack. Serve or wrap and store in the refrigerator for up to 3 days. Makes 1 loaf (16 servings)