Boston Marathon

Dogfish Dash

Shalane Flanagan

Calling all beer drinkers, running enthusiasts and those seeking a healthy balance of work and play in their day-to-day lives – welcome to the Dogfish Head Run Club!
Created with both runners and beer lovers in mind, the Dogfish Head Run Club is a virtual community that offers training tips, workout regimens, inspirational advice and nutritionally-balanced recipes (including beer pairings!) … all carefully curated by Run Club ambassador and American long-distance runner, Shalane Flanagan.
As a four-time Olympian, Shalane’s career is decorated with noteworthy accomplishments, including winning a silver medal for the 10,000m 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. 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. Dogfish Head’s focus on using culinary ingredients to brew its beers fits my lifestyle perfectly! 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.”
Now she’s here to help guide you. Take a look around and get ready to run 2020!

Want to track your runs? Stay connected with fellow Dogfish Head Run Club runners? Or even join us for our next meet-up? Follow us here!

Post Run Beer

Dogfish Head Run 60 Minute IPA Can Dogfish Head Seaquuench Can Dogfish Head Slightly Mighty Can Dogfish Head 90 Minute IPA Can

Dogfish Head Run Club ambassador, Shalane Flanagan, is back to kick off our new series of Dogfish Head Run Club challenges starting with the ‘Shark Attack’ challenge! With the help of your GPS, we want to see how close you can get to replicating our iconic shark logo on your running route - don't be afraid to get creative! This challenge starts today Friday, 9/25 and ends Friday, 10/9! Our 3 top 3 favorites will receive an awesome Patagonia 9 - so lace up, get out there, and have some fun with this! To enter, follow the instructions below:

  1. Download the free Strava app if you haven’t already – you’ll need it to track and submit your entry.
  2. Using the Strava app, go for a run and “draw” your best shark, then save your activity when you’re done. When complete, it will show up in your “My Activities” feed.
  3. Drop your entry into this handy form by Tuesday, 10/13!
  4. We’ll announce the winners on Strava and Facebook on Friday, 10/16!

For full Terms & Conditions, check out this link:

Run Routes & Challenges

We never thought we'd love making hummus from scratch, but leave it to Shalane (and her co-author Elyse Kopecky) to get us hooked! The 'Don't Get Beet Hummus' is a delicious treat that happens to pair perfectly with our 60 Minute IPA! Vibrant with just the right amount of sweet and earthy, this beet hummus complements the balanced hoppiness of 60 Minute.

  • 1 can (15 ounces) chickpeas, rinsed and drained, or 1 ½ cups cooked
  • 1 medium beer, 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. Want more? Grab a copy here!


These burgers are Shalane's jam ... and ours too for that matter! Juicy and flavorful, these Greek Bison Burgers pair perfectly with a 90 Minute Imperial IPA. Even better, they're simple enough for even the most novice of cooks, and full of all the good stuff for runners looking to pump things up!

  • 1 egg
  • ½ cup crumbled feta cheese
  • ¼ cup almond flour or almond meal
  • 1 tablespoon minced fresh oregano leaves or 1 teaspoon dried
  • 2 cloves garlic, minced
  • ¼ teaspoon fine sea salt
  • ¼ teaspoon freshly ground black pepper
  • 1-pound ground bison (buffalo) or ground beef, lamb, or turkey
  • 4 whole wheat pitas or hamburger buns, optional
  • Optional toppings: Avocado Cream, Chipotle Hummus, or Don’t Get Beat Hummus
  1. Preheat the grill to medium-high.
  2. In a large bowl, combine the egg, feta, almond flour or meal, oregano, garlic salt, and pepper. Add the meat and use your hands to combine, being careful not to overwork the meat. Form into 4 equal-size patties about 1 inch thick.
  3. Grill the burgers, flipping once, until a thermometer inserted in the center registers 160°F and the meat is no longer pink, 3 or 4 minutes per side. In the last minute, warm the pitas or buns on the grill (if using).
  4. Split the pitas or buns open, stuff each with a burger, and top (if desired) with spoonful of Avocado Cream, Chipotle Hummus, or Don’t Get Beet Hummus.

Recipe sourced from Run Fast. Eat Slow. Written by Shalane Flanagan and her co-author (and best friend!) Elyse Kopecky. Want more? Grab a copy here!


Overprepare Quote
Workout Tips

Workout Tips

A little motivation coming from the kitchen of Dogfish Head Run Club ambassador Shalane Flanagan! This quick and easy Sweet Potato Fries recipe is a great way to start off the week, and even better … it pairs perfectly with a 90 Minute IPA. The first part of a two part recipe, give it a try as you’re hunkered down and enjoy! 

  • 2 pounds (2 large or 3 medium) orange-fleshed sweet potatoes (yams)
  • 1 egg white (save the yolk for breakfast), whisked
  • 2 tablespoons extra-virgin olive oil
  • 1 ½ tablespoons curry powder
  • ¾ teaspoon fine sea salt
  • ¼ teaspoon freshly ground black pepper
  • ¼ teaspoon ground red pepper (optional, if you like spice)
  1. Preheat oven to 400°F. Line 2 baking sheets with parchment paper.
  2. Cut the potatoes into sticks ¼ to ½ inch wide, as uniform in size as possible. Place the fries in a large mixing bowl and toss with the egg white and oil.
  3. In a small bowl, mix together the curry powder, salt, black pepper, and red pepper (if using). Sprinkle the seasoning over the fries and toss until evenly combined.
  4. Spread the fries on the baking sheets so they aren’t touching one another (this ensures even cooking and crispiness). Place in the oven on the center and lower racks and back for 20 minutes. Remove from the oven and use a spatula to flip the fries. Return to the oven and back until the fries are browned on the outside and soft in the middle, about 10 minutes.

Recipe sourced from Run Fast. Cook Fast. Eat Slow. Written by Shalane Flanagan and her co-author (and best friend!) Elyse Kopecky. Want more? Grab a copy here!


Workout Tips

“I could chug this in the shower after a run.”

Four-time Olympian, NYC Marathon champion and Dogfish Head Run Club ambassador @shalaneflanagan is back with another delicious Dogfish Dish that's sure to help you power through the most daunting of days!

Watch as Shalane prepares her Chicken Power Bowl - complete with slow cooker pulled chicken, brown rice, red cabbage slaw, guacamole, pickled onions and a bit of cheese. Easy to prepare and bursting with flavor, this one pairs perfectly with Dogfish Head SeaQuench Ale - a session sour mash-up of a crisp Kölsch, a salty Gose and a tart Berliner Weiss brewed in sequence with black limes, sour lime juice and sea salt.

Step One: Choose a Base
A go-to for grain bowls is a short-grain brown rice or quinoa. To lighten up your bowl or save time, salad greens, like baby spinach or arugula, also make a great base.

Step Two: Top with Veggie
Top your bowl with a colorful rainbow of seasonal veggies to ensure you’re getting a range of vitamins, minerals, antioxidants, fiber, and more.

Step Three: Add Protein
Bowls can be a great way to use up leftovers. Every time you fire up the grill, cook extra meat or when in a time crunch, a fried egg saves the day.

Step Four: Drizzle Some Sauce
The sauce makes the meal. Sauces add not only an incredible burst of flavor (essential for satiation), but also a dose of healthy fats and inflammation-fighting spices.

Recipe sourced from Run Fast. Cook Fast. Eat Slow. Written by Shalane Flanagan and her co-author (and best friend!) Elyse Kopecky. Want more? Grab a copy here!


Shalane Flanagan Quote
Workout Tips

Workout Tips

When Shalane traveled to Bend, Oregon to kick off recipe testing for book two with Elyse, this was the very first recipe to come out of Elyse’s kitchen. It was love at first bite. This is the salad Shalane made on a near weekly basis while training for the 2017 NYC Marathon and 2018 Boston Marathon. While we can’t promise you’ll win Boston or NYC, we can bet you’ll be on your way to a personal best!

Pairs perfectly with Slightly Mighty - a lo-cal IPA that's mighty in hop character and just 95 calories! After a year of R&D and months of fine-tuning what seemed to be unimaginable, Slightly Mighty is a true indie craft beer has all the character of a world class IPA, but with only 95 calories, 3.6g carbs, 1g protein and 0g fat per 12oz serving. Seriously.

  • 1 cup quinoa, rinsed and drained
  • 2 cups grated carrots (about 2 large)
  • 2 cups thinly sliced purple cabbage
  • 3 green onions, white and green parts sliced
  • 1 cup packed mint leaves, chopped (cilantro works too)
  • 1 cup packed basil leaves, chopped
  • 1 jalapeño or serrano pepper, seeds removed, minced (optional)
  • 1/2 cup roasted peanuts, chopped


  • 1/4 cup extra-virgin olive oil
  • 1/3 cup fresh lime juice (2 to 3 limes)
  • 2 tablespoons soy sauce or tamari
  • 2 tablespoons honey (or maple syrup)
  • 1 tablespoon fish sauce (optional)
  1. Here is a foolproof method to cook quinoa. In a medium saucepan over high heat, bring to a boil 1 ½ cups water and the quinoa. Reduce the heat to low and simmer, covered, for 15 minutes or until all the water has been absorbed. Transfer to a large salad bowl, fluff with a fork, and set aside to cool.
  2. Meanwhile, put the olive oil, lime juice, soy sauce or tamari, honey, and fish sauce (if using) in a glass jar or bowl and stir to combine.
  3. Once the quinoa is cool, and the carrots, cabbage, onion, mint, basil, and pepper (if using) to the bowl and toss to combine. Add the dressing and toss again. Taste and, if needed, add more fish sauce or soy sauce.
  4. Top with the peanuts. Chill in the fridge for a least 1 hour or until ready to serve.
  5. This salad will stay fresh in airtight glass containers in the fridge for up to 5 days.

Gluten-free / Vegan: omit the fish sauce.

Recipe sourced from Run Fast. Cook Fast. Eat Slow. Written by Shalane Flanagan and her co-author (and best friend!) Elyse Kopecky. Want more? Grab a copy here!


95-Day Marathon Training Program

Straight from Shalane Flanagan herself, here is a 13-week training program to get your ready for your next marathon, inspired by our very own Slightly Mighty - a lo-cal IPA that's mighty in hop character and just 95 calories!

Geared toward a beginner / intermediate level runner, this program is about building miles and running four to six times per week. The key is to run as much as you can but stay healthy! On the non-running days, Shalane recommends low-impact exercise – think swimming, weight training, yoga and even spinning. Cross-training allows you to reduce injury, but still increase overall fitness.

Tackling your first marathon? The focus is completing the distance and not about a specific time … 26.2 is no joke!

For the intermediate runner who has run a few races, Shalane has created a pace calculator that should help give you a goal pace to train at and race at. Let’s break it down.

  • Easy run – Should be conversational. Not only can you talk fairly easy, you can hold a chat with another person.
  • Marathon pace – Can talk but gets harder the further you go. This is the pace you’re shooting to run your marathon at. As you get more and more fit, this pace will become easier to hold and for longer amounts of time. Marathon pace is roughly 30 seconds to 1 minute faster than your easy runs.
  • Mile repeat pace – Should be difficult to hold a conversation. This is roughly your half marathon pace or about 1-1:30 minutes faster than your marathon pace. The recovery between the mile repeats is 90 seconds.
  • Speed session – Good running form but trying to basically run as fast as you can! Great for leg turnover.

Now, it’s time to figure out what pace to train at. To figure that out, go for a 3-mile run. Go to a track to measure out 3 miles or use a GPS watch. What is your average mile pace? This pace will be the starting point for your training.

Ready to get after it? Here's a chart to help you find your training goal and pace!

Download 95-Day Marathon Training Program here.

95 Day Training


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