With a call to all beer drinkers, running enthusiasts and those seeking a healthy balance of work and play in their day-to-day lives, the Dogfish Head Run Club was born as a virtual community that offers training tips, workout regimens, inspirational advice and nutritionally balanced recipes (including beer pairings!) carefully curated by Run Club ambassador and American long-distance runner, Shalane Flanagan.

As a four-time Olympian, Flanagan’s career is decorated with noteworthy accomplishments, including winning a silver medal for the 10,000 meters at the Beijing Olympics in 2008, becoming the first American woman in 40 years to win the New York City Marathon in 2017 and releasing two New York Times best-selling cookbooks, “Run Fast. Eat Slow” and “Run Fast. Cook Fast. Eat Slow.”

“For me, life is all about balance; balancing flavor and nutrition and indulgence and nourishment,” Flanagan says. “That’s why, instead of counting calories I focus on eating and drinking foods and liquids made only with wholesome, natural ingredients — and yes, that includes beer.”

She points out that Dogfish Head’s focus on using culinary ingredients to brew its beers fits her lifestyle. “I can treat myself to a 90 Minute Imperial IPA after a hard workout, spend a Saturday sharing some Slightly Mightys with friends, create the perfect food and beer pairing with a classic 60 Minute IPA or sip on a SeaQuench Ale after a sweaty, summertime run,” she adds.

Now she’s here to help guide runners in both their workouts and eating and drinking: www.dogfish.com/runclub



A Running Recipe ... Beet Hummus

Shalane Flanagan and co-author Elyse Kopecky want to get runners hooked with their “Don’t Get Beet Hummus,” described as a delicious treat that happens to pair perfectly with 60 Minute IPA. “Vibrant with just the right amount of sweet and earthy, this beet hummus complements the balanced hoppiness of 60 Minute,” the authors say.

  • 1 can (15 ounces) chickpeas, rinsed and drained, or 1 ½ cups cooked
  • 1 medium beet, roasted, peeled, and quartered
  • 1 clove garlic
  • 2 tablespoons fresh lemon juice
  • ¼ cup extra-virgin olive oil
  • ¾ teaspoon fine sea salt
  • Optional garnishes: chopped cilantro, flaky sea salt, olive oil
  1. In a food processor or high-speed blender, combine the chickpeas, beet, garlic, tahini, lemon juice, olive oil, and salt. Process on high until smooth, stopping as needed to scrape down the sides and underneath the blade with a rubber spatula.
  2. Transfer to a small serving bowl and garnish with chopped cilantro, flaky sea salt, and/or a drizzle of olive oil (if desired). Serve with pita chips, crostini or carrot sticks.

Recipe sourced from Run Fast. Cook Fast. Eat Slow. Written by Shalane Flanagan and her co-author (and best friend!) Elyse Kopecky. https://www.amazon.com/Run-Fast-Cook-Eat-Slow/dp/1635651913

[Editor’s Note: Having resided for a time in the small state of Delaware, this editor became very familiar with the locally brewed Dogfish Head beers, specifically its 60 Minute IPA. Living across the street from the Dogfish Head Brewpub in Rehoboth Beach, DE, cemented that sudsy relationship. So this particular piece of news hit close to home — it’s good to see some favorite pastimes coming together.]