Step 3: Prepare the throne
Next comes the beer. There's a small but vocal group of haters out there that claim that the beer does virtually nothing during the roasting process except keep the bird vertical. To that, I say, haters gonna hate -- beer is a fantastic steaming agent, infusing the meat with moisture and rich flavor. Also, it provides a great excuse to drink while cooking (though don't mistakenly drink a beer that's touched raw chicken). I recommend using a tall boy if your bird's big enough, since it's guaranteed to keep the chicken upright, but a regular old 12-ouncer is just fine, too.
In terms of style, go with something malt-forward and low in alcohol. Almost any lager, pale or mild, will work, but stay away from hoppier beers -- no one likes a bitter bird. If you want to get creative, try using a spicy saison, brown ale, or hearty oatmeal stout, though in my experience, most people go with an American-style pale lager.
Once you’ve got your can cracked, drink or drain half of it, poke a few extra holes in the top, and then toss in some garlic cloves, lemon slices, and a bay leaf for added flair.