Despite serving as a hotbed for Chinese immigrants who helped construct the transcontinental railroad in the 1860s, Colorado hasn’t had the best history in embracing Asian culture. In fact, the Denver Riot of 1880, led by a white mob, resulted in the destruction of Denver’s Chinatown and ultimately displaced much of that initial influx of the region’s Asian population.

However, over the last decade, the local AANHPI community has been working to reclaim its history in the Mile High City and help shine a greater awareness around Asian culture and local Asian-owned businesses. One of the most prominent results has been the formation of Mile High Asian Food Week (MHAFW), founded by Joanne Liu, to help elevate and support Asian American, Native Hawaiian, and Pacific Islander (AANHPI)-owned food and beverage makers throughout Denver.

Now in its third year of operation, this year’s MHAWF will take place April 27 – May 3, 2025 as a lead-in to AANHPI Heritage Month throughout the month of May. This year’s event has grown to showcase over 80 participating businesses, and will once again include Comrade Brewing, which was co-founded by David Lin, who is of Taiwanese descent. This year, visitors to Comrade during MHAFW can enjoy the following deals and join for the following pop-up:

• Buy a Comrade pint, and get a Rank & File Taster Tray, featuring 4 of our year-round beers.

• Thursday, May 1: Pop-ups – The Sweet Life Culinary Productions, Sweet Rice Flour, and Taeko-san Takeout

We sat down to speak with David Lin about his Asian heritage and the influence it had on him as an Asian brewery owner.

PorchDrinking (PD): What inspired Comrade Brewing to participate in MHAFW this year?

David Lin (DL): We’ve been a part of and/or supported in MHAFW every year. In the inaugural year, 2023, it was just getting off the ground and always sought to have a connection to the AANHPI community. I had met the organizer through some other events, and continued to have that dialogue, and we participated with a MHAFW promo at the taproom.

In 2024, MHAFW’s mission was clarified and Comrade would no longer be eligible, due to our lack of AANHPI cuisine, but we turned it into a sponsorship and provided a space to have pop-ups in the taproom with The Sweet Life Culinary Productions, Taeko-San Takeout, Sweet Rice Flour, and Colorado Cacao Pod.

This year, MHFAW is now under the umbrella of Colorado Asian Culture & Education Network (CACEN), allowing us to be able to participate again with a promo, hosting 5 pop-up vendors and continuing to build our support with another sponsorship.

What has your experience been like as a Taiwanese American brewery owner in a predominantly white industry?

DL: There are challenges for sure. We faced a lot more intense scrutiny from the public, and I’m not sure why that was. Somehow, my having an opinion on beers and brewing was a detriment, despite the fact that I started my commercial brewing career about 11 years prior to opening Comrade. Having worked for three other breweries prior, people can see the passion that I have for the beer and the craft brewing industry.

Among industry peers, I had made great relationships and always felt welcome by my fellow brewers. We had been lucky to have won our first Great American Beer Festival (GABF) medal within a few months of opening. And it’s been validating, winning another 6 GABF medals, GABF Brewing Company of the Year, and two World Beer Cup Gold Awards as we’ve demonstrated that Comrade is committed to consistent and quality beer.

Have you felt as if there were any hurdles that you had to overcome or stereotypes you faced as an Asian in the beer industry?

DL: The brewing industry isn’t known for its diversity, and getting confused with other Asians in the craft beer space is still a regular occurrence. You know 😁. The branding is also divisive. It was probably fine nearly 15 years ago when I came up with the concept, but things have changed since then.

Comrade was one of approximately 50 breweries that opened in Colorado in 2014, so there was no lack of options for other places to visit. Throughout the years, we’ve met people who would never come because they thought we were “communist”, even though all of our tanks and vessels are made in the US, and those people are unknowingly drinking beers from other breweries that were brewed on equipment made in China. But, I digress

Is there an element of your Asian heritage that has helped inform your decisions as a brewery owner? I know some Asian brewery owners tend to lean into using Asian ingredients, but Comrade, first and foremost, has built a strong reputation for producing phenomenal beers, and specifically great IPAs.

DL: It’s probably not to listen to other people, haha. My parents were actually the biggest detractors when I first opened the brewery. They wanted me to follow their career path, but being the first in my family to open a small business carried a lot of risk. That being said, ever since I started to go down this path, my parents have been very supportive.

Having worked for other breweries and seeing their operations, we wanted to focus on our strengths. The brewmaster and my business partner, Marks, and I go way back. I had floated the idea of opening up a brewery, and I knew I wanted to team up with Marks as the brewmaster. Marks had won eight GABF medals in 2012 and 2013 before joining me & Comrade, including a silver and gold in American India-Style Pale Ale, so we decided to play on those strengths and brew what we love most.

How has the Asian food and beverage scene in Denver evolved over the past decade or so since Comrade has been around?

DL: The population here has grown quickly since moving to Colorado nearly 20 years ago. This also brings a lot of people from other states and ethnic backgrounds. The demand is there and seeing pockets of really great Asian restaurants, like on South Federal and on Havana Street. Finally, there’s more than one Taiwanese restaurant in the entire Denver metro. It’s good to see them get recognized nationally by national publications and international guidebooks.

What are a couple of your personal favorite Asian businesses to support in Denver?

DL: There’s so many good places and it’s hard to just pick a couple. When they were still operating, Grapevine Wine & Spirits was my go-to, RIP. I do find myself a lot at New Saigon Bakery getting the best Banh Mi sandwiches for myself and the staff. Domo Restaurant has a lot of nostalgia and amazing food, so I’ve been trying to support them for as long as they’ll stay open.

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