Looks GREAT! I love Beer Can Chicken.
One way to make it even more interesting is to use some beer with some flavor instead of the typical Light American Lagers.
When cooking, highly hopped beers tend to add a harsh bitterness that competes with the other flavors. I stay away from things like IPA in those cases, A good rule of thumb is to stay below 25 IBUs when using beer when cooking.
For something like this, an amber or brown beer with lower hopping rate is a great choice. An easy one to get might be Newcastle Brown Ale, which is from England, but readily available in either bottles or cans here in the US. A Vienna Lager such as Negra Modelo or even better, Boulevard Bob's 47 Oktoberfest will also work well. Sierra Nevada Porter is a rich, roasty one that will impart a lot of flavor. A nice Scottish Ale (Belhaven comes to mind) is another low hopped, high flavor beer that will complement smoking meats. Guinness Draught is ok, too, but a bit high on the hop bittterness.
If you can get some, a good Rauchbier (German smoked beer) is THE beer to drink when eating foods off the grill. My absolute favorite is Aecht Schlenkerla Rauchbier Maerzen, which is from Bamburg. They make a Bock, a Weizen, and a Helles as well. All awesome-