Tumbleroot was first imagined in the fall of 2015 when we, co-founders Jason Fitzpatrick and Jason Kirkman, were on a biking tour of Denver breweries and distilleries. We had a clear idea of what we wanted to do and what would make Tumbleroot unique. After two years of planning and searching, we began construction of our Bisbee Court production space and Agua Fria Street taproom in the summer of 2017. Learn More >

Tumbleroot has a 10-barrel brew house with 10 and 20-barrel fermenters. We focus on draft beer with some seasonal, bottle conditioned releases. We have a rotating beer list featuring at least eight draft beers that reflect and resonate with the changing character of the high desert through the four seasons. Our limited release bottlings include cask aged sours and strong ales matured in spirit barrels. These special brews showcase the creative synergy between our brewery and distillery. Go To Beer List >

Our distillery is set up to be versatile. The still can be run as a pot still or we can run our spirits through a 20 plate vodka column. We produce vodka, a variety of rums, whiskies, and gins, and agave spirits (can’t call it tequila if it ain’t from Mexico). All of our spirits are made from scratch with organic and wild harvested ingredients, as well as herbs and botanicals from the Kirkman’s garden. Before distillation, our whiskies, vodkas and gins begin their lives as beers in our brew house, and we believe that this cross pollination between brewery and distillery makes our spirits unique. Go To Spirit List >