Gilpost · Geumjeong-gu, Jangjeon-dong

Bar

CLRD

컬러드 Keolleodeu Brewpub at the Pusan National University gate, with the tanks in the room

Data as of 2026-09-27 · Published 2026-09-30 · Compiled by Gilpost

A brewpub on the ground floor of a red-brick building facing the main gate of Pusan National University, with oak casks and kegs stacked by the door. Fermenters stand at the back, so you drink in sight of where the beer is made, and about fifteen taps run along the wall on any given night. There are bar seats for one and tables for two to four, and for a beer bar it is oddly famous for its ragu pasta. Its owner died in the summer of 2026 and the place closed; in August it reopened under a new owner, in the same room and under the same name.

The basics

2 posts say it is walkable from the station.

When it opens

Of 8 posts: 5 wrote Daily 17:00–24:00, 2 wrote Friday 17:00–24:00, 2 wrote Wednesday 17:00–23:00.

Counted from what bloggers wrote in their posts; we did not confirm it with the restaurant. Where the values differ, it may be a change over time rather than a disagreement, so we show when each one was written.

These hours are counted from the posts we read. Shops change them without notice — check Naver Place before you go. Place — check hours

What people order

The most ordered dish is Ragu Pasta (라구 파스타) — 7 of 20 posts.

The prices here are what bloggers wrote down in their posts, and they may have changed since. Check Naver Place for the current menu and prices. This list is not a menu board — it counts what bloggers actually ordered and ate. Check on Naver Place

What to order

• 라구 파스타7 ate it
  Ragu Pasta₩15,000 · ₩16,000

  People come to this beer bar for the pasta. Minced meat and vegetables simmered into a tomato sauce with a charred edge; one writer says to stir in the basil pesto hiding underneath. **It survived the change of owner,** and with it the nickname the place had earned as a restaurant that happens to brew

  ₩16,000 under the old owner, ₩15,000 under the new one. Two writers note it holds up as it cools — cooked deliberately underdone so it never goes soft while you drink. One found it sold out on a reopening night and back on an hour later

• 포장용 캔·병 수제맥주3 ate it
  Cans and Bottles to Take Away₩11,000

  You pick them out of the fridge in the shop. One writer could not get a seat and took beer home instead; another bought bottles of what she had just been drinking

  One writer paid ₩11,000 a bottle for a hop-forward one, and drove home with the seat ventilation on so it would not warm up

Sides, and what comes with it

• 감자튀김5 ate it
  Fries₩9,000

  Thick-cut chips. One writer got ketchup and a garlic sauce with them, another mayonnaise and grated cheese — the accompaniment has changed over time. The new owner lists them as Belgian fries

  Several call them properly crisp; one was told the new owner spent days working out how to keep them crisp as they cool. The ₩9,000 is the current price — nobody recorded what they used to cost

• 기본 안주 — 뻥튀기·팝콘5 ate it
  Complimentary Nibbles

  Free when you sit down. Puffed rice cakes under the old owner, seasoned popcorn and crisps under the new one. One writer enjoyed the mismatch between the room's studied mood and the childhood snack that arrives in it

  One writer also mentions a jug of iced water

• 만두 — 마라 / 교자3 ate it
  Dumplings₩6,000 · ₩7,000

  Fried dumplings under a sauce. Under the old owner it was a mala sauce with crushed peanuts at ₩6,000; under the new one a sweet, faintly curried sauce at ₩7,000

  Both eras single out the sauce rather than the dumpling. One writer reckons the dumplings themselves are shop-bought, and rates it as the thing to order when you are full but want something anyway

• 프라이드 버튼머쉬룸2 ate it
  Fried Button Mushrooms

  Battered button mushrooms under a house truffle sauce. **An old-owner dish;** it does not appear in any post from after the reopening

  One writer was startled to find something that juicy inside a mushroom

• 치킨1 ate it
  Fried Chicken

  **A dish the new owner added,** served with the fries and — by the one account — still crisp at the bottom of the basket

  One account, from a regular who was told the new owner spent days on it

• 소시지 커리부어스트named in 2
  Currywurst

  On the old menu by two accounts

  **Nobody writes about eating it** — both mentions are people copying out the menu board

Sweet things

• 아이스크림1 ate it
  Ice Cream

  A simple sweet to end on, mentioned alongside the idea that this works as a second stop of the night. **An old-owner item**

  One writer had it

To drink

• 장전에일4 ate it
  Jangjeon Ale₩8,000

  The house ale named after the neighbourhood, described as woody and fragrant. **The only beer name that survives the change of hands**

  **Same name, not the same beer.** One writer drained the last keg of the old recipe — "the keg ran dry while I was drinking it" — and was told a new brewer's version would start pouring that same day

• 이어하기 — 코코넛 발리와인4 ate it
  Continue — Coconut Barleywine₩12,000 · ₩14,000

  **The new owner's second beer:** a barleywine at 10%, fermented and aged three months on Maris Otter malt alone, then loaded with coconut — you can see the chips floating in the glass. The name means "continue," as in carrying on the old shop's barleywine

  ₩12,000 by the glass in one post, ₩14,000 by the bottle in another. The most praised of the new beers — chocolate milk to one drinker, coffee then vanilla to another, and thick enough to chew to a third, who scored it 4.9 out of 5 and docked the 0.1 for sheer weight

• 새 게임 — 더블 뉴잉글랜드 IPA4 ate it
  New Game — NE DIPA₩11,000

  **The new owner's first beer,** a double New England IPA made with two other breweries — the hop-forward half of the pair, where "Continue" is the malt-forward half

  Opinions split: two writers call it a very good double NEIPA, fruity without bitterness; a third marks it down as merely so-so

• 웰컴 드링크3 ate it
  Welcome Drink

  **Poured free during the reopening weeks.** What arrived differed from person to person — a barrel-aged imperial stout in one case, a smoothie ale in another

  It looks temporary — no post from after the formal opening mentions it. One writer valued being pushed outside her usual style; another liked his enough to buy a second; a third was sorry the smoothie ale he was given was not for sale

• 보통의 삶3 ate it
  Botongui Sam — Oat Lager₩7,000

  An oat lager at 4.5%, the third in a series the shop called "lighter than water." Several writers picked it as an opener. **An old-owner beer**

  Light on oat weight and on carbonation, and thinner than a canned Tiger or Heineken, by one detailed account

• Q.E.D.3 ate it
  Q.E.D.

  A tropical stout built on banana, toasted and raw coconut and bourbon vanilla, brewed with another brewery and — by one account — 14.5% alcohol. **An old-owner beer**

  Heavy, with coffee and chocolate folded in softly, by one writer; another was taken aback by the weight before coming round to it. Nobody recorded the price

• 부산대 스타우트3 ate it
  Busandae Stout₩8,000

  An Irish porter at 4.5%, sold under the line "Dublin has Guinness; Pusan National University has CLRD." **The old house flagship,** made in memory of the moment its brewer decided to brew

  **Students and staff of the university got a discount** — one writer says to show your card when ordering. Fizzier than Guinness by one account; creamy at first with dark chocolate and coffee behind it, by another. **No post from after the reopening mentions it**

• 카스 — 병·생맥2 ate it
  Cass

  A craft brewery that also sells the big domestic lager

  Two writers report, with some embarrassment, that it was the highlight — one deciding a well-kept Cass beats an Asahi, the other quietly ranking it "highly recommended" at the bottom of a long list of craft pours

• 총총2 ate it
  Chongchong

  A dark lager — high in alcohol but light on the tongue. The menu described it as a letter written through the night, signing off with the Korean equivalent of "yours in haste." **An old-owner beer**

  Two writers had it; both say only that it went down easily

• 온천천 몽키스패너1 ate it
  Oncheoncheon Monkey Spanner₩11,500

  An imperial stout at 13.5% made with beans from the coffee roaster across the street and Canadian maple syrup — a collaboration with a neighbour, and **an old-owner beer**

  Like an Irish car bomb but thicker and heavier, and on the sweet side, by the one writer who drank it

• 웅웅 — 무알콜 IPA1 ate it
  Ungung — Non-alcoholic IPA₩8,000

  The house's own **0.5% beer,** hopped with New Zealand varieties for tropical fruit and citrus. It means someone who is not drinking still has something to order

  Closer to grapefruit pith than to beer bitterness, and drinkable like juice. A post from after the reopening also praises the non-alcoholic options, so they did not go away with the old owner

• 마왕토벌 — 스무디 맥주1 ate it
  Demon Lord Slain — Smoothie Beer₩10,000

  A smoothie beer brought in for the formal opening — closer to a fruit drink than to beer, by the one account of it

  One writer, who says her husband came for the craft beer and she came for this

• Grace1 ate it
  Grace₩14,000

  Soft, with grass and apple behind it. One writer was told **the shop's late owner brewed it thinking of his mother**

  One account, from someone who found it tasted different once she knew

Parking

4 posts say you cannot park. None say you can.

Do not bring a car. Four writers state the shop has no parking of its own, and not one of them writes about parking anywhere near it. They point instead to the public lot at the subway station, a private lot, and a department-store garage — one adding that the shop sits so close to the university's main gate that the public lot is awkward from here. Which is as it should be for a bar with fifteen taps: several of the pours run to thirteen or fourteen per cent.

Who came, and with whom

Getting there

Getting inside

Nobody wrote about floors or stairs. The registered address and every address line in every post say ground floor, and several describe the red brick, the plate glass and the casks by the door — but not one says whether you step up or down to get in.

Nobody looked at the step at the door, at ramps, or at the width of the doorway. Whether you can get in with a wheelchair or a pushchair is not something we know. Three people confirmed the toilets are inside and separate for men and women — but none of them describes how you get into them.

Three people looked at the toilets and wrote it down. They are inside, to the left of the entrance, separate for men and women, and all three call them clean. One catalogued what sits by the basin — hand wash, mouthwash, cotton buds, hair ties, toothpicks. Another found, after the reopening, that the men's and the women's had each been given something different. It is rare for a bar to draw this much comment on its lavatories.

No one mentioned: Second floor · In a basement · Lift to the floor · Ramp at the door · Step at the entrance · Step-free access · Accessible toilet. That is not the same as there being none — it means we could not confirm it. Worth calling ahead, and do tell us: we will put it here.

How to read these posts

• Posts disclosing payment1 / 201 of 20 posts
• Someone else paid2 / 202 of 20 posts
• Posts saying they paid themselves1 / 201 of 20 posts
• Posts saying nothing either way16 / 2016 of 20 posts

Posts that followed a TV spot

Of the 22 posts we gathered, 2 went up on a single day right after a TV spot and show no sign of a visit. They retell the broadcast, so we left them out of the counts.

We do not discard them. That a TV spot produced a burst of posts is itself something worth knowing about a place, and a star rating will not show it.

When the posts appeared

What we do not know

• There is a break down the middle of this record. Of the twenty accounts we read, nine describe the shop between November 2024 and October 2025 under its original owner, and ten describe it after the soft reopening on 18 August 2026 (two posts published in 2026 describe earlier visits and belong with the first group). The room, the seating, the toilets and the parking are the same in both; the beer is almost entirely different. The old flagships appear in no post from after the reopening, and the new ones in none from before. Even the house ale that kept its name is not the same beer. Do not carry a flavour note across that line.
• Only two writers describe getting here without a car, and both walked from Pusan National University station on Line 1 — 598 metres from exit 1, or under ten minutes from exits 1 and 3. The other eighteen do not say how they arrived, and nobody came by bus. One does note that the shop used to sit by the station and moved to be nearer the campus gate, so it is the gate, not the station, that it hugs.
• One post here is a declared partnership — a corporate social-club write-up billed as a collaboration, with photographs credited to the shop and a scheduled walk-through of the brewhouse by the owner. Two more drank on someone else's tab: one an old friend of the late owner, given a glass to mark his return from abroad, and one whose team leader was buying at a work dinner. Exactly one writer states outright that she paid her own way; the remaining sixteen never raise the subject.
• Do not read the opening-hours box at face value — it has two eras in it. Five writers from before the closure give the hours as 17:00–24:00 every day, and one of them says the shop never closed at all. But the two posts from after the reopening both say it shuts on Mondays and Tuesdays, and that the opening time now varies by day: 17:00 on Wednesday and Thursday, 17:00 on Friday but till midnight, 16:00 at weekends. The older posts outnumber the newer ones, so "every day" looks like the answer — but turn up on a Monday now and you will find it shut. Hours moved about repeatedly right after the reopening, and two writers say to check the shop's Instagram before setting out.
• The tap list turns over faster than anything we can write down. One regular warns that if a beer you want goes on, you go that week — and indeed one writer emptied a keg mid-glass and drank the last of that recipe. The beer names and prices here are what someone saw on one evening, not what is pouring now. Opening hours moved about after the reopening too, and two writers say to check the shop's Instagram before setting out.

Sources (20)

Every number above was counted from the posts below.

1. 부산 수제맥주 맛집 컬러드, 직접 양조하는 부산대 술집 솔직후기 (웨이팅꿀팁) 2026-09-27 · 푸디의 맛리뷰 · via Daum
2. [부산 맛집] 부산대학교의 축복! 생맥주의 성지! 컬러드 ㅣ 명품맥덕 2026-09-26 · 잘살고싶다 · via Daum
3. 부산대 크래프트맥주 브루펍 컬러드(CLRD), 오늘 정식 오픈! 가오픈때 다녀온 이야기 2026-09-23 · 쥬렘의 렘스토랑, 렘바 · via Daum
4. 0828_0919 2026-09-21 · jaaaaaaazing · via Daum
5. [부산대 술집] 컬러드 재오픈, 수제맥주와 라구파스타 맛있는 곳 2026-09-10 · 박하츄의 라이프로그 · via Daum
6. [부산 온천장 맛집] 콜키지 안되는 장소에서 와인을 마시다. -바다와 향어- 2026-09-09 · 맛 과 멋 그리고 부산 경남 · via Daum
7. 부산대 수제맥주맛집 컬러드 포장후기 2026-09-05 · 낭만밍이
8. 경🎉부산대 컬러드 재오픈 주간🎉축 (2026.08.22) 2026-09-01 · 고독한 맥주방 · via Daum
9. [로스쿨일기]260824~260831 우리 중에 막내는 근이비똥 오빠(?)(테니스 교류전, 로의치한약) 2026-08-31 · 케세라세라 · via Daum
10. 컬러드 X 사이드퀘스트(SQ) X 을를 '이어하기' 코코넛 초코 유우 맥주가 있다면 믿으시겠습니까? 부산대... 2026-08-27 · 알낳고알라키 · via Daum
11. 부산에서 먹고 수제 맥주 마시기 (신창국밥, 톤쇼우, 컬러드, 프리츠프리츠, 합천돼지국밥) 2026-08-22 · Min's Tape · via Daum
12. [부산대] 톤쇼우 그리고 컬러드 (25년 3월, 좀 많이 지난 일기 같은 것) 2026-07-28 · Welcome to my Jungle · via Daum
13. 부산대 술집 다양한 수제맥주와 양조장이 있는 컬러드 2026-06-23 · 순간을 소중히, · via Daum
14. 9월일기_드디어 첫 논문 | 첫 강의 | 도서관 연구원 | 연구용역 4개 수행하는 박사수료생 첫달 일상 2025-10-03 · 샌디's 라 폴리아 · via Daum
15. 부산대 수제맥주 맛집 컬러드 분위기 좋은 감성 술집, 부산 장전동 .... 2025-03-20 · 먼데이클럽 공식블로그
16. 부산 금정구 '컬러드' 부산대 앞 분위기 좋은 수제맥주 맛집 2024-12-10 · 끼모나 지금 기록_____
17. 부산대 수제 맥주 브루펍 '컬러드' 추천 내돈내산 후기 2024-12-02 · 지금은
18. 장전동 분위기좋은술집, 수제맥주 컬러드 2024-11-29 · 낮술주의자
19. 장전동 데이트하기 좋은 장소로 양조장이 있는 전문 수제맥주집 추.... 2024-11-23 · live and let live
20. 부산대 맥주 : 컬러드 2024-11-12 · 모구모구 타임

Of 237 candidate posts we opened 65 and kept 20 as evidence. We stop once 30 are confirmed: beyond that the counts grow in proportion without changing the answer.

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