A Journey Toward Wellness Leads to Obsession with Probiotic Kombucha and Taproom
If you walk into Lone Tree Brewery Trubucha at 8 a.m. needing a little hair of the dog, you’ll find a liquid remedy—but not the alcoholic variety. What’s on tap in this bright and tidy taproom is 24 different varieties of craft-brewed kombucha, which is a fermented, lightly effervescent tea drink long used for its probiotics and gut-healing properties.
Trubucha founder and owner Marc Gaudreault originally discovered the probiotic drink more than a decade ago after being diagnosed with fibromyalgia. Tired of managing his diagnosis through medications, he turned to exercise, more sleep and a better diet—and found kombucha along the way.
“I was an avid soda drinker before and was looking for an alternative that was better for me,” Marc says. “I began drinking kombucha for the probiotics, and I noticed a difference in gut health and my overall well-being, and I started feeling better.”
He started experimenting with making his own at home, which involves using a starter SCOBY—’bucha slang for “symbiotic culture of bacteria and yeast”—that is used in the fermentation process. And the wealth manager by day became obsessed with brewing the elixir. Trubucha, and a new business, was born.
Trubucha can be found on tap at the Trubucha Taproom, 10047 Park Meadows Drive Unit A in Lone Tree. Order Trubucha by the glass, bottle or refillable growler in flavors such as lavender, strawberry, hops and ginger.
Trubucha can also be found at the Parker Farmer’s Market in season, where Marc and his wife, Oksana, have sold it for several years, and on tap at Welcome Home Brewery in Parker. Trubucha.com