Preheat grill to medium-high heat. Mix sugar, chili powder, onion powder, paprika, mustard, Ac’cent, and ground pepper in a small bowl.
Place half-full can of beer in center of plate. Rinse chicken under cold running water. Discard giblets and neck; drain and pat dry.
Place chicken over beer can with legs at bottom; keep upright. Rub 1 teaspoon of seasoning mix into the top cavity of chicken. Rub remaining seasoning over surface of chicken.
Preheat a grill. Place chicken on grill standing up on the beer can over indirect flames with the lid closed. Cook until no longer pink at the bone and juices run clear, about 1 hour and 15 minutes or until an instant-read thermometer reads 165 degrees.
Remove chicken and discard beer can with tongs. Cover chicken with aluminum foil and set aside for 10 minutes before slicing.