The RW Takeaway: Be the sharpest-looking runner toasting a post-run pint and lace up these limited-edition beer-themed puppies.
- The Ghost 14 is Brooks’s first carbon-neutral trainer.
- The “Run Hoppy” Collection also includes beer-themed apparel.
- Deschutes’s Oregon breweries are celebrating this collaboration with a new beer, “Run Hoppy Golden” IPA, for a limited time.
Price: $130
Type: Road
Weight: 9.9 oz (M), 9.0 oz (W)
Drop: 12 mm
Available: Now
We love to crack open a cold one after a workout, which is why it makes sense Brooks and Deschutes have partnered up to release a “Run Hoppy” Ghost 14. Deschutes is also commemorating the partnership with a “Run Hoppy Golden” IPA. The beer is only available at the brewery’s Portland and Bend, OR locations <tear>, but you can order the Ghost 14 from anywhere nationwide at Brooks’s website.
Run Happy—and Responsibly
The Ghost 14’s release ushers in Brooks’s mission to become a more eco-minded company and achieve net-zero carbon emissions by 2040. The 14 is the brand’s first carbon-neutral shoe. Most of the upper’s materials are made from recycled and bio-based content.
Brooks Run Hoppy Apparel Collection
Another reason to toast this Ghost: It’s even softer than previous models. The midsole is now 100-percent DNA Loft foam (the Ghost 13 used a combination of BioMoGo DNA and DNA Loft). It’s a feature the shoe now shares with the Glycerin, Brooks’s plushest trainer.
The “Run Hoppy” Ghost’s upper is patterned with malty, hoppy brews in longnecks, glass steins, and pilsners. You can pair your beery cool kicks with “Run Hoppy” apparel, too. Literally dress up from head to toe with a matching cap, men’s t-shirt or women’s tank top, and crew socks.
The collection is available now at brooksrunning.com.
Amanda Furrer, Editor, Running Reviews, studied journalism at NYU and writing at Emerson College. She has reviewed gear and covered other topics in the running space for almost 10 years. Since 2013, she has consecutively run the Boston Marathon. She also has a master’s degree in gastronomy from Boston University and was formerly a professional baker for two years before hanging up her apron.
