I made a garlic beer a couple years ago. I drank a bottle or two for curiosity, but used most of it for cooking.
It was a simple low ABV, low IBU pale ale recipe (I think it may have been Pale Ale Malt and some light Crystal with bittering hops only... but I can look up details later) with fresh garlic added at the end of the boil and in the fermenter after fermentation had slowed. I also added a smashed clove to some bottles. I only made ~2 gal.
I liked it best as a chicken marinade and as a stir fry sauce when it was reduced first. I would do it again, but it is not a priority.
Planning: New brewery at new house!!
Primary: Barley Wine
Secondary: Red Ale, Pale Ale
Drinking: Brown Ale, 75 min. IPA, Oatmeal Stout, Poor Richard's Ale, Chocolate Cherry Stout