Can’t say I’ve ever brewed one but a few years ago I sampled a garlic beer made by Brew Rm of New Haven CT. As I recall from speaking with Jeff, the brewer, it was based on their amber ale with copious additions of roasted fresh garlic cloves. The beer was super garlicky, with a nose like garlic bread fresh from the oven. The base beer had a generous amount of crystal malt and its rich, malty body was able to stand up to the clear-the-room garlic flavor and aroma. It was not for the feint of heart but it was just as intended, a real beer with intense garlic impact. You couldn’t drink a large quantity but I think it was what a garlic beer should be if it should be a beer at all. In other words, make it ballsy on the garlic and give a decent base beer to support the herb.