Mix the vinegars, beer, water, sugar, and spices all together in a pot and bring to a boil. Reduce heat and let simmer for 15 minutes.
Meanwhile, sterilize 6 pint jars (500 mL jars) and lids. Pack each sterilized jar with 2 garlic cloves, one each of the hot pepper slices, and then as many cucumbers and bell peppers you can cram in.
Pour the hot brine over the cucumbers and vegetables, leaving 1/2 inch room from the top. Remove air in the jars by running a nonmetallic utensil around the inside of the jar.
Screw on the lids, and process the pale ale beer pickles in the bath for 15 mins. Remove from bath. Ensure lids pop to seal, and store for up to a year.