Yard Burner said ...
(beavis and butthead laughter) heh heh heh heh .
Zeke, Newcastle rocks! I haven't done a chicken with Newcastle but I have brewed my own Newcastle which turned out real well. Homebrewing beer is another one of my hobbies. Speaking of which, I've been meaning to try a beer can chicken with extra hops and malt for a more pronounced beer flavor. Wanted to try a "baseline" version first though. Newcastle is very malty and "caramely." There is a lot of crystal malt in Newcastle. That's where the malted barley is roasted so that the natural sugars carmelize. As its been explained to me, the carmelized sugars become a more complex sugar that the yeast can't metabolize into alcohol after fermentation, so you end up with more sweetness and caramel flavor in the finished product.
Anyhoo, since Newcastle is a bit pricey to use as a marinade, if you have a homebrew supply shop anywhere nearby you might want to just buy some crystal malt to add to a coors or bud. It would be real interesting to see how close it got. Homebrew ingedients are usually pretty inexpensive. Zeke, I know you didn't exactly ask for a chemistry lecture on the finer points of Newcastle. It is a helluva beer and hopefully someone found that intersting.
Larry, I'll have to try that as soon as I get a rotisserie. Maybe I can do a tumeric beer can chic in the meantime.