Preheat grill to 350 degrees F. Far left burner on high, far right burner on low.

Mix the spices; set aside. Pour 1/3 of one can of beer into the bottom of a foil lined baking sheet pan. Setup baking rack with beer in center section of steel rack.

Rinse chicken under cold running water. Discard giblets and neck from chicken; drain and pat dry. Fit whole chicken over the open beer can with the legs on the bottom. With the breast of the chicken facing you, use a paring knife to cut a small slit on each side and press the tip of each wing into the slit to encourage even cooking.

Rub the prepared seasoning mixture to taste over the entire chicken. Place onion chunks around chicken in pan. Open the remaining beer and pour 1/2 of it into the pan under then chicken. Reserve the remaining beer.

Bake the chicken in the preheated grill. After 45 minutes, pour remaining beer into the pan under the chicken. Continue baking until no longer pink at the bone and the juices run clear, about 30 additional minutes.

An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F. Remove the chicken from the grill and discard the beer can. Cover the chicken with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.

To make gravy, add chicken broth and flour to a saucepan. Scrap pan dripping with additional broth, degrease and strain liquid into saucepan. Add Serendipity to taste and ¼ cup whipping cream or milk. Bring to a boil and stir to thicken.