If you were to run a mile in Nick Finch’s shoes, expect to chug a beer or four along the way. He’s the current record holder for the Aussie Beer Mile, a frantic and often funny foot race where athletes run a mile while swigging beers.
In 2024, Nick conquered it in 5 minutes and 7 seconds – after breaking five minutes at the 2023 World Classic in Chicago, where he finished third – and he’s aiming to do even better at the 2025 event, which takes place on January 18 in Melbourne.
“After years of serious track running, I wanted to do some new 'fun' events and figured this would be one, as a bigger runner who loved a beer, I could do pretty well at,” Nick says. “Life is too short to wonder, so I gave it a go.
“My first time was about 6:45, a year later I ran something like a 5:50, so from that point, I knew I was on to something!”
While the idea of running on a full tank of beer might make some nauseous (I’ve only done it when the kebab shop’s about to shut), event organisers Mel Vandewater and Rhiannon Rowbotham say the Beer Mile offers so much more than just an extreme sport.
“I believe people enjoy a challenge, whether it is just running or just chugging; when it's combined – an even greater one!” is how Mel, who ran her first Beer Mile back in 2012, describes it.
“The event day is a lot of fun, and many will come to just watch or do one leg – one beer, one 400 metre – in a relay.
“Plus Beer Mile is community at heart: it's about making new friends, sharing a beer after the finish line and supporting the local beer scene too. We also do our monthly brewery runs with about 40 to 50 runners visiting a different craft brewery each time.”
She says the beer mile scene in Australia is historically a word-of-mouth, describing Canberra Beer Mile as “the most competitive bunch” with former Australian track representatives taking part. They've attracted sponsors too: Brooks Running's branding is Run Happy and the beer mile mascot is Run Hoppy so it makes for a great fit; kindred spirits when it comes to mixing sport and craft beer, Bridge Road Brewers, are the current beer sponsor.
For Rhiannon, who first met Mel at a brewery run in 2019, she sees the beer miler community as “a fun and inclusive group, exploring breweries and supporting everyone along the way.”
Describing the event as “a delicate balance between chugging and running fast enough to achieve your best time, without pushing so hard that you do a reversal”, her intention was to complete one official beer mile; at time of writing at least two more – plus an unofficial Bush Chook mile in WA.
So how does the Beer Mile work? Here’s a quick rundown (pun intended):
- Entrants must run four laps of the track, chugging a beer at the start of each lap
- Beers need to be consumed within the 10-metre transition area at the start of the lap
- Entrants must drink canned or bottled that is 5 percent ABV or more and no less than 355mL in volume (a nod to the sport’s North American origins and 12-ounce bottles)
- Cans or bottles cannot be opened beforehand, feature wider mouths, or be tampered with to get an advantage, ie shotgunned or squeezed
- Hard ciders/sodas and other alcoholic sugary drinks are not permitted – the beer must be fermented from malted cereal grains and flavoured with hops.
- Entrants who vomit (the official term is “reversal”) while racing must complete a penalty lap at the race’s end
There’s also the Beer Mile relay split between four runners, a best dressed competition, and a 100-metre Esky Dash with competitors racing with empty eskies (the winner gets to fill it up with free craft beer).
“It gets loose on the track!” Mel says. “We have many dress up, from suits to superheroes – it’s quite competitive for our best on ground award each year.
“During a beer mile, we actually get a few more reversals than you'd think, and it’s usually those who have never tried to drink a beer and run, or even tried the beer. The 10 metre ‘chug zone’ is where you do witness it all firsthand.
“We've also had unofficial entries where runners drink variations to beer, including sparkling wine, vodka mixers and milk.”
Nick definitely won’t be necking milk on his next race, but he is busy training to defend his title and hopefully better his record come January. He urges every beer-loving runner to come along to the event at which four brewery teams – Bridge Road, Molly Rose, Tallboy & Moose and Inner North – are taking part, and is more than happy to share his performance-enhancing tips for drinking and dashing.
“You want to choose a traditional lager because they’re easier to drink and make sure it’s very cold,” he says. “It hurts the throat but it reduces froth. My biggest challenges have always been beers that froth up too much and inhibit breathing.
“Also, getting an empty beer bottle and practising chugging water each morning while running was really valuable for me. Faster chug time has really compounding benefits, so you want to get it right.”
On your marks, get set, go… and grab your race tickets here. The Aussie Beer Mile takes place on January 18 at George Knott Reserve, Clifton Hill. For more, visit their official site.
Photo at top of article by Jarrod Macartney.
Jason Treuen is an avid writer who's previously worked with the Sydney Morning Herald, Rolling Stone, Triple J Magazine and more. He loves craft beer, homebrewing, AFL, butter chicken and playing with his cats. He positively hates hangovers, and can be found enjoying adventures in beer here.
