Place chicken in a large heavy-duty zip-top plastic bag; add flour, and seal. Shake to coat.
Saute garlic in hot oil in a large skillet. Add chicken, and fry, in batches, 5 minutes on each side or until golden brown. Remove chicken, reserving drippings in skillet. Sauté onion and bell pepper in drippings 5 minutes or until tender; add chicken, beer, mushrooms, and soy sauce.
Cook over medium heat for 30 minutes. Stir in soup; cook, stirring occasionally, 30 more minutes. Add whipping cream; cook until thoroughly heated. Let stand 5 minutes. Serve over hot cooked rice.