DRAFT is an American magazine about beer and beer culture, published since September 2006 by DRAFT Publishing. Erika Rietz is the founder and editor-in-chief. The magazine is headquartered in Phoenix, Arizona.
By now, it’s a given that most races offer craft beer to all finishers. But some races go above and beyond for their winners with the ultimate prize: Their weight in beer.
Sometimes it’s for special occasions. The 50th running of the Scotiabank Calgary Marathon offered the top male and female finishers their weight in Wild Rose Brewery beer for the 50K. Everybody who finished took home a beer stein. The overall winner came away with 120 bottles of beer.
Sometimes whole teams win their weight in beer. That was the case for Deschutes Brewery’s relay race. The Oregon brewery hosted the Brewers Cup Relay, a 4-kilometer race for teams of two or four runners. Participants ran and drank a Pacific Wonderland Lager before tagging a teammate to repeat the process.
Prizes include winning the team’s weight in Deschutes Brewery Pacific Wonderland Lager; Deschutes Brewery Public House gift certificates and Deschutes Brewery swag.
There was a lot of competition for Avery’s top prize among the elite athletes in Boulder, and the female winner was Kayoko Fukushi, an Olympic marathoner for Japan. Her prize translated to five cases of craft brew from Avery Brewing Co. But since the Olympian was training for Rio in August, she didn’t drink her winnings. Instead, she shared it with her agent and the Japanese team coaches.
Fukushi’s training partner, meanwhile, finished second in his age group and took home a case of beer. He gave his winnings to the owners of Twin Lakes Inn, where the team stays every year, according to Runner’s World.
So if you’re not fast enough to win your weight in beer, at least make friends someone who can. They’ll probably have more than they can drink anyway.
Week 11 #BeerFit CHALLENGE
Sign up for a race that has craft beer winnings at the end. And if you’re not likely to win, at least sign up for a race where everyone gets craft beer at the end.
Post photos on Instagram and Twitter of your post-race prizes with the hashtag #BeerFit
When you visit the website for the German beer Erdinger, you find something you might not expect:
A 20-day personal training plan to get fit.
Bavarian beer Erdinger calls itself “the sports and fitness drink” — thank you Google for the translation — and explains its advantages.
Whether at work, before driving or after sports, there are certain occasions where it is wiser to avoid alcohol. For those who don’t want to miss out on the delicious taste of wheat beer, though, the solution is Erdinger Weissbier ‘non-alcoholic’.
The Huffington Post reports that Erdinger began targeting athletes in 2001 with advertising featuring triathletes, and its popularity has grown after being distributed for free at the finish area of European sporting events.
The brand has found a niche in the country famous for its thirst for beer. The nonalcoholic beer satisfies those who have a commitment to both the taste of suds and an active, healthy lifestyle.
Now nonalcoholic beer is getting more attention due to the German contingent at the Olympic winter games.
“It’s a really good drink directly after training or after competition,” said German biathlete Simon Schempp, who won a silver medal at this year’s games.
The Times’ reports that Germans often drink non-alcoholic beer in place of sports drinks after exercise, and that Johannes Scherr, the doctor for the German Olympic ski team, said nearly all of his athletes drink non-alcoholic beer during training.
The brewery Krombacher supplied about 1,000 gallons of nonalcoholic beer to the athletes’ village for German athletes.
Is it working? Well, you can’t argue with success. Right now, Germany is tied for the most gold medals.
Week 9 #BeerFit CHALLENGE.
This week, replace your Gatorade with a non-alcoholic beer. Post photos on Instagram and Twitter with the hashtag #BeerFit
Ultra runners are crazy. They also know how to get the most out of life.
When he ran coast to coast, Patrick Sweeney subsisted on a diet that included potato chips and beer. “I know potato chips aren’t the healthiest, but the beer worked great,” he said. “I wasn’t drinking it to get drunk. It was just a nice thing to look forward to at lunch time.”
Jim Kerse likes to down a beer five miles before he hits the finish line in 100-mile races. “My body gets sick of the sweet stuff and the beer gives me a lift and takes the pain away,” he said.
Jesse Weber filmed himself running through the Antelope Canyon for the 50-mile race, including his mid-race beer break. “I’m making an instructional video about how to not run a marathon,” he said in a video of the race on YouTube, which racked up more than 115,000 views.
Those are just a few examples. Ultra runners consume calories like a furnace, and beer happens to be a subsistence of choice.
You don’t have to complete 100 mile races to taste the lifestyle of an ultra runner. Running longer than you think is possible for your body right now gives you that ability to enjoy some extra beer without any guilt.
You can model yourself after Karl Meltzer, who in 2016 broke the record for fastest completion of the Appalachian Trail. How did he celebrate? The same way he finished every night on the trail.
“He walked down the mountain, sat in a chair and sated himself with pepperoni pizza and a beer,” The New York Times reported.
The 48-year-old former bartender finished the 2,190-mile trail in just under 46 days, which shaved about 10 hours off the previous record set by Scott Jurek.
Meltzer averaged 50 miles and 15 hours of running each day, which entitled him to the one or two beers he finished at the end of each leg.
Week 8 #BeerFit CHALLENGE.
Maybe you don’t have a 50-miler in you. But try going 5 miles longer than your normal run. You’ll earn yourself an extra beer or two.
Post photos on Instagram and Twitter and caption your distance with the hashtag #BeerFit
Nick Symmonds is a highly decorated elite runner. He’s a two-time Olympian, World Championships silver medalist, and a 7-time NCAA champion.
But maybe even more impressive is his beer mile accomplishments.
Symmonds is a previous world record holder in the beer mile, which consists of chugging four beers while running four laps.
U.S. Olympic Runner Runs 5-Minute Mile ... While Chugging Beers -- Nick Symmonds Beer Mile | TMZ - YouTube
In 2012, he helped elevate the trend of filming and posting the beer mile challenge online. His run of 5 minutes 19 seconds went viral when it was posted on TMZ.com. The notoriety of Symmonds accomplishment helped make the beer mile more mainstream, and it attracted other elite runners to the sport.
In the following years, the beer mile attracted attention in features from ESPN and even the Wall Street Journal. Today, the beer mile world record is an astonishing 4 minutes and 34 seconds, accomplished by Corey Bellemore of Canada.
Now, there is even a movement to make the beer mile an official Olympics event. On one running message board, many speculate that he could be an Olympic beer mile champion, if the event existed on that stage.
In 2016, World of Beer launched a petition to elevate the beer mile into an Olympics event. “Yesterday’s fringe sport has evolved into a challenging, competitive and much-loved pastime,” the petition stated. “If tug-of-war can be in the games, why not beer mile? Let’s get it into the world’s games. Are you with us?”
So as you watch this year’s Olympics, know that in some ways elite Olympic athletes are just like the rest of us: They like to enjoy a beer (or four) with their training as well. They just do it slightly faster.
Week 7 #BeerFit CHALLENGE.
Train like a beer mile Olympian! If you don’t want to drink four beers while running a mile, do an interval workout on the track followed by enjoying a beer.
Post photos of yourself having a beer while watching the Olympics on Instagram and Twitter with the hashtag #BeerFit
Ghost Runners Brewery is an entire brewery inspired by running, founded in Vancouver by neighbors Jeff Seibel and Rob Ziebell to combine the friends’ favorite passions.
“Ghost running describes the mental high that is achieved through running,” the brewery’s website states. “It is the feeling that the weight of the world has been lifted, and the freedom to experience joy in the moment.”
Being a beer runner is about exploring, pushing your boundaries and trying new things. That means appreciating different styles of beer, which includes the burgeoning category of running-inspired beers.
Week 6 #BeerFit CHALLENGE.
Find yourself a running-themed beer to treat yourself after your workout such as the BlueMile Extra Pale Ale from Flat12 Bierwerks, the Pace Setter Belgian Style Wit from Mavericks, or brew your own and add it to Untapped.
Post your group on Instagram and Twitter with the hashtag #BeerFit
Over the centuries, different brewing cultures have developed a variety of approaches to the beer-making stage known as “mashing”—combining malted grains with hot water in order to extract the sugars and other nutrients that yeast will later consume and turn into sweet, sweet alcohol. The Germans, for instance, are known for the decoction mash; Belgian brewers established the turbid mash. And the British? They created the technique known as parti-gyle brewing.
At its most basic, parti-gyle brewing involves stuffing a mash tun full of malt and combining it with hot water to create a very sugary wort (or gyle) that’ll be used to make a high-ABV beer. After this first gyle is drawn off, the brewer adds another batch of water to the remaining grain, using the “second runnings” and small amount of sugar it contains to make a second, weaker beer. In essence, the process enables brewers to create two (or, as we’ll see below, more) beers from a single mash while wringing out every bit of sugar the grain has to offer.
“Think of a traditional coffee maker, where you run water through ground coffee,” says Richard Dube, brewmaster and cofounder at Braxton Brewing Co. in Covington, Kentucky. “If you’re in a hurry and instead of waiting for the entire quantity of water to go through the grind you take the first cup, that cup’s going to be very strong, because you’re pushing a smaller quantity of water through a greater quantity of coffee. Likewise, if you only drink what’s dripping after most of the pot has been made, it’s going to be very, very weak.”
To celebrate Braxton’s the second anniversary at the end of March, Dube and his fellow cofounder Evan Rouse released two beers brought to life through the parti-gyle technique. Mentor, made with the first runnings and named for Dube, is a dense, 10.5% ABV Belgian tripel. Mentee, Rouse’s beer, was brewed with the second runnings; it has a mere 3.4% ABV but gets a fruity snap through additions of guava and pomegranate.
Due to equipment restraints—Rouse says it requires, among other items, a four-vessel brewhouse—parti-gyle brewing is a rarity among modern brewers. But some do still employ the technique. In Belfast, Maine, Marshall Wharf Brewing Co. produces the 4.1% ABV Little Mayhem from the second runnings of Chaos Chaos, a brutish imperial stout. Chicago’s Revolution Brewing Co. turns the leftover mash sugars from its HuGene imperial porter into Wee Gene, a 4.7% ABV London porter. And Minnesota-based Surly Brewing has used the remnants of Darkness to spawn Damien, a black IPA, since 2011.
But there is perhaps no brewery in the world that makes parti-gyle brewing such an integral aspect of its process as Fuller’s Brewery in London. The brewery’s three flagship beers—ESB, London Pride and Chiswick Bitter—all come from the same mash. Fuller’s, however, treats parti-gyle a bit differently: Each wort that emerges from the mash goes through a boil with the same hop regimen. The finished beers are made distinct from one another through careful blending of the stronger and lesser-strength wort.
At the end of every social run, the Fishtown Beer Runners raise their glasses for their ritual toast.
“To the professor!”
With that, the Philadelphia running group honors a Spanish researcher whose study found that beer is a better post-run refreshment than water.
It’s nice to have science on your side for what you love.
The Fishtown Beer Runners have 3,400+ Facebook members and even has its own documentary. And they are just one of many clubs around the country for fans of beer and running.
It started with the Hash House Harriers, a “drinking group with a running problem.” Today you can find the Hashers worldwide, and beer and running groups are exploding everywhere.
Other popular beer and running groups include Mikkeller Running Club, Big Boss Run Club, Running for Brews, Sloppy Moose Running Club, RunTOBeer, the East Bay Beer Runners and too many more to list here.
I’ve run and grabbed a beer or three with beer runner clubs from Denver to Boston, and heard of countless more. You can go into just about any major city in the country and find a social group (or several) sponsored by a running store, a pub or both.
And running, just like drinking, is more fun when you’re with a group.
Week 5 #BeerFit CHALLENGE.
Join the club! Check with your local running stores, craft breweries or bars to finding a drinking group with a running problem, as the Hash House Harriers call it.
Post your group on Instagram and Twitter with the hashtag #BeerFit
It’s fourth and goal with 4 seconds on the clock and you need to score here to take home the big trophy. You have spent the entire season perfecting your ability to throw your neighborhood’s best watch party, but this is no regular season game. No. This is the Super Bowl and the pressure is on. Will you serve your world-famous, dry-rub wings with a standard case on ice or pair them with yet another perfectly crafted, draft beer?
Your last growler of that seasonal winter IPA went flat after the first quarter, so you ended up having to send in the second string canned lager anyway. So why bother?
Well, it’s time you learned about football’s No. 1 draft of craft, GrowlerWerks’ uKeg. These self-regulated, self-pressurized mini-kegs fit perfectly on the edge of a tailgate or set amongst the food spread of your nearest “homegate.”
You Tailgate? uKeg. #uTailgate - YouTube
Developed by three beer lovers with an engineering problem, the uKeg is designed and crafted for beer. With vacuum-insulated, stainless-steel walls, an easy-to-use regulator cap, and low-cost, food-grade CO2 cartridges your beer is guaranteed to stay cold, fresh and carbonated. All. Game. Long.
You’ll be pouring fresh through the halftime show, past the gut-wrenching fourth quarter, and make sure to enjoy a pint on draft after you have cleaned up and stuffed your fridge with leftovers.
Whether you finish every last drop or still have some leftover, don’t worry. The uKeg guarantees to keep your beer carbonated for at least two weeks, they fit on every refrigerator shelf, and they are easy to clean.
Lastly, set the uKeg out to dry, sit back, and enjoy. You took home the
trophy. You took home a uKeg.
By now, the new-ness of 2018 has started to wear off and you’re probably falling back into familiar patterns.
That’s why now’s the time to mix things up in your beer and fitness routines.
One way to add variety is through the combination of craft beer and yoga.
Today, craft beer has become a popular refreshment the end of yoga sessions, and yoga mats have started to invade brewery spaces.
“In my opinion, yoga and beer is the combination of things that make us feel good,” says Mikki Trowbridge, one-half of the duo known as The Beer Yogis. “In moderation, both yoga and beer can be refreshing, relaxing, and releasing—all things that most of us need more of in our lives.”
Trowbridge and Melissa Klimo-Major and united by their love of beer and yoga. You can find them on road trips to different breweries to stretch, breath and bend surrounded by kegs, hops and malt.