Fourteen years ago, 40-year-old newlywed Janie Otero found herself on the receiving end of the sucker punch we all fear: cancer. In her case, a rare cancer — peritoneal mesothelioma — that was consuming the lining of her abdomen and gut. Otero had seen a lot and lived a lot in her four decades. She had long ago considered what she’d do if she ever got cancer.
“I’ll kick its ass,” she said. “It’s not my responsibility that cancer happened to me. It is my responsibility to heal from it.”
And she did. Cut from stem to stern and assaulted with cocktails of chemotherapy, it’s hard to believe this bicycle-riding, spiky-haired, philosopher of kombucha karma was ever anything but her tagline: Sparkling. Raw. Bold.
A Hobby Turns into a Way of Life
What began in 2013 as a hobby and means to help detoxify her body and improve her digestive health has grown into Springs Culture, Otero’s kombucha brewery.
“Springs Culture kombucha was born to celebrate life, culture and the people that define our community,” says Otero. “I’m deeply rooted here. It moves me.”
Currently, she produces 400 gallons of “booch” a month and around a dozen flavors. Her creations are combinations of seasonal fruit and herbs, such as pear, blackberries, lavender, lemon, kiwi, mango, pomegranate and ginger, resulting in a bright, fizzy, fermented beverage with probiotics that is reputed to be good for your gut health.
“Our mission is to brew amazing kombucha that wakes up your tastebuds and connects your soul to this wonderful place we call home,” she says.
Colorado Springs’ Queen of Kombucha
Today, one could argue that Otero is Colorado Springs’ queen of kombucha. She’s a 2023 winner of Best of the Springs. Her brews are gaining distribution throughout the Springs, including Cheers Liquor Mart, Bread & Butter and over two dozen bars. She’s even open for retail sales on Tuesdays at her brewery off Interstate 25.
“Kombucha isn’t my passion," Otero says. "It’s my calling.”
Website: https://www.springsculture.com/
Facebook + Instagram: @SpringsCulture