COLORADO SPRINGS CRAFT KOMBUCHA
Handcrafted Kombucha in Colorado Springs
Brewed under Pikes Peak. Poured all over town.
Organic, small-batch and full of living culture. Grab a pint at one of our tap partners or a bottle from a shop near you.
Run a bar, restaurant, café or shop? Put us on tap or on your shelves →
Where to Find Our Booch
On tap and on shelves all over Colorado Springs
Local Pickup
Grab a pack straight from the brewery.
Delivery
Booch brought to your door around the Springs.
Order Online
Stock your fridge without leaving the couch.
The Chakra Collection
Seven Chakras. Seven Brews.
Each brew is built around the color and idea of a single chakra, from the grounding red of Root Down to the light, floral Crown Butterfly.
Swipe to meet all seven →
FOR BARS, RESTAURANTS & RETAILERS
Put Springs Culture on Tap
Kegs for your taps, bottles for your cooler, and a local brand voted Best of the Springs six years running. Tell us about your spot and we will help you pick the lineup.
Why Drink Kombucha?
All The Flavor, None of the Buzz
Craft kombucha is a naturally fermented, non-alcoholic drink, perfect for social settings when you want something exciting but need to stay sharp. Think of it as the perfect alternative to beer, wine, or soda.
Low Sugar, High Flavor
Our kombucha is brewed with green and black tea and flavored with real fruit, never artificial flavors or sweeteners. That means more antioxidants, more complexity, and less sugar than most drinks on the shelf.
Support Your Gut Health
Alive with probiotic cultures, good bacteria help promote digestion, balance your microbiome, and may ease common GI issues. Better gut health can support everything from immunity to mood.
Tried and True OG Flavors
Some Local Favorites
Ginger Stepchild
STRAWBERRY IN MINT CONDITION
SALTY DOG CACTUS FRUIT
PALO SANTO BLUES
Pour the OGs at your place? Become a partner. Just thirsty? Find a tap or a store.
The Birth of Springs Culture
From Diagnosis to Fermentation
Springs Culture started in a hospital bed.
In 2009, Janie Otero had just turned 40 when sudden pain in her torso led to an eight-hour surgery. Surgeons found peritoneal mesothelioma, a rare and aggressive cancer, and removed thirteen tumors. Then came heated chemotherapy poured directly into her abdomen, a treatment so extreme it nearly killed her. Lying in the ICU, unsure she’d make it out, she called for the chaplain.
She made it out. During recovery she went back to a ritual from the ’90s: brewing kombucha in glass jars with a SCOBY. It grounded her. Before long she was experimenting with batches, then giving jars away, then teaching workshops on brewing at home. Her students kept hitting the same wall. Their kombucha never came out like hers, so they asked to buy hers instead.
That’s how the business started. Nobody drew up a plan. In the hospital, Janie had promised herself that if she got to keep living, she’d live with purpose. Springs Culture is that promise kept. Today it runs out of a refurbished warehouse beneath Pikes Peak, filled with fermentation tanks, bold flavors and Janie’s own art on lime-green walls.
Every bottle comes from the second chance she fought for.
Own a Spot?
Bars, restaurants, cafés, gyms, markets. If you pour or sell drinks, let’s talk about getting our booch on your taps or shelves.