Rinse the chicken and remove the giblets and neckbone. Pat dry with paper towels.

Combine the cumin, paprika, thyme, sage, salt and black pepper. Brush the chicken with olive oil and rub the spice mix over all sides of the chicken. Pour the beer in the well of the vertical roaster. (Feel free to drink the rest of the beer!)

Place the chicken on top of the vertical roaster, inserting the cavity of the chicken over the beer well.

Pre-heat the grill to roughly 400°F. Grill the chicken over indirect heat by turning off one of the burners of the grill or pushing coals to one side of the grill. Place the roaster on top of the indirect heat area. Close the lid and grill for 60 t 75 minutes. Be sure not to lift the lid for at least the first 30 minutes.

While the chicken is cooking make the BBQ Sauce. Combine the brown sugar, ketchup, apple cider vinegar, soy sauce, Dijon mustard, onion and paprika in a medium saucepan. Bring to a boil, lower the heat and simmer for about 15 minutes. Season with freshly ground black pepper.

After 1 hour of grilling, brush the chicken generously with the BBQ sauce and continue to grill for 5 to 15 minutes until the chicken reaches an internal temperature of 165°F on an instant read thermometer. Brush with more BBQ sauce.

Remove from the grill and carefully transfer the chicken to a cutting board. Let the chicken rest for 10 minutes before carving. Serve with any remaining BBQ sauce.