If you live in the Windy City, and you like beer, you’re in luck! Chicago Craft Beer Week 2013 is in full swing.

And if you’re not great at making decisions, let Thrillist’s decision tree make them for you in regards to where to drink some great brews this weekend.

Pantone-colored cocktails? Yea, OK. We’re not sure which one looks prettier (or more delicious): the Strawberry Beer or the Blue Hawaiian?

All we know is that If you’re going to have a cocktail, make it pretty.

Blue cheese and blueberry salad, washed down with a Pomtini (recipe from our Nov/Dec issue).#lunchofchampions #TBT #drinks

The first day of spring is just a few weeks away, and we’ll definitely be adding this rosemary lemonade gin cocktail to our repertoire for seasonal gatherings, brunches or basically anything. 

This “bathtub water” cocktail was inspired by the deep south featured in Beasts of the Southern Wild. This refreshing drink will certainly make you happy—and tipsy—noon or night. Find the recipe in our newest issue.

Last fall, we polled the Facebook community to let them choose the type of beer we’d make for an article on DIY beer. And we were thrilled when readers chose stout!

Self-proclaimed beer enjoyer Rick Schuler made a smooth, creamy milk stout for the how-to home-brew feature. Try making milk stout for yourself with his recipe below, and read his thoughts on how it turned out in our new issue.

For the mash – 60 min

• 7 pounds Maris Otter; Crisp
• 1 pound roasted barley; Briess
• 12 ounces caramel Malt 60L; Briess
• 12 ounces chocolate malt
• 12 ounces Munich Malt; Best Malz
• 10 ounces Barley Flaked
• 8 ounces Oats Flaked

Liquor: 3.5 gal
Strike: 187.04°F
Target: 152.0°F

For the fly sparge
Sparge volume: 4.5 gal
Sparge temperature: 180°F
Runoff: 6.25 gal

For the boil – 60 min

• .35 ounce Magnum (14.5%) - boiled 60 m
• 1 Whirlfloc Tablet (Irish moss) - boiled 10 m
• 1 ounce (74.1%) East Kent Goldings - boiled 10 m
• 1 tsp yeast nutrient - boiled 10 m
• 1 pound lactose – boiled 5 m

Yeast: 1098 British Ale

OG: 1.058
FG: 1.014

Yields: 5.5 gallons of bee

Tonight’s motto. Be safe, friends!

It’s 5 ‘o’ clock somewhere! Enjoy an apple basil martini on us tonight. 

• 2 ounces citrus vodka
• ½ ounce DeKuyper Sour Apple Pucker schnapps
• ½ ounce Cointreau orange liqueur
• ½ ounce fresh lemon juice
• Fresh basil leaves for garnish

1. Add all ingredients except basil in a cocktail shaker and shake well with ice.
2. Strain into a chilled cocktail glass, garnish with a fresh basil leaf and serve.

Quench your thirst for knowledge on the growing popularity of craft beer in our anniversary issue.

Did you know? As of May, the total number of craft brewers in the U.S. reached more than 2,000—a sharp increase from the 100 recorded craft brewers in 1996. Cheers!

We love this outtake of the delicious Onyx Moonshine martinis from our latest prohibition-themed Dinner and a movie feature. Try out the recipe for Center of Attention martinis tonight.

• 1 part Onyx Moonshine
• 2 parts passion fruit juice
• Splash of Sprite or seltzer  
• Drop of grenadine (or juice from maraschino cherries)
• Maraschino cherry

1. Shake the moonshine, passion fruit and Sprite in a martini shaker with ice. Pour into chilled martini glasses.
2. Add a drop of Grenadine or cherry juice (it will sink to the bottom) in each glass, then add a maraschino cherry in the middle.

In case you missed it Monday, read our newest issue covering April and May now!