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. First, we would build a combined brewery and distillery production space, capable of making a wide variety of beer and spirits. Second, we would create a multifaceted taproom, (music venue, outdoor space, cozy indoor atmosphere), a community hub where we would offer our products. Tumbleroot, we imagined, would be about making things from scratch using seasonal, wild, and organic ingredients, and would also be about developing relationships with and tapping into the creativity of partners from our community. 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 and opened our doors to the public April 2018.
Owner/Director of Business Operations You can call Jason Fitzpatrick the man responsible for whatever the f*** needs to get done; the front of house guru, the behind the scenes ninja. In the past, Jason dabbled in a variety of “careers,” before claiming craft beer a superior way to make a living. He began by supporting … (continued)
Owner/Master Brewer and Distiller Jason is one of our founders and the head of brewery and distillery operations. Born in upstate New York, and a graduate of Colorado College, he has been a homebrewer since the early 90’s and has worked several stints as a commercial brewer and distiller, most recently at Bathtub Row Brewing … (continued)
Director of Front of House Operations If you’ve lived in Santa Fe long enough you may have gotten to know Joseph Haggard from the various restaurants and bars he’s worked. His spirit craves movement, and that’s exactly why he’s a perfect match for Tumbleroot with a mission to listen to its natural need to expand … (continued)
Brewer Andrew joined the company in October 2018 as lead brewer. Born in Houston, Texas, a graduate of the University of Houston: Conrad Hilton School of Hotel and Restaurant Management and the American Brewer’s Guild School of Master Brewing, he has been a professional brewer since 2017 and an avid homebrewer since 2010. Moving to … (continued)