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06 November 2025 | Story Azil Coertzen | Photo Supplied
Intervarsity Brew
The winning Kovsie Brew team behind their award-winning Hazy IPA at the 2025 Intervarsitybrew™ competition. From the left: Monique Greyling (Anton Paar), Andrew de Groot (Fermentis), Dr Vaughn Swart (mentor), Hendre Heymans, Martin Visser, Joni Muller, Tyla Baker, and team captain Azil Coertzen.

The University of the Free State (UFS) showcased its innovation-driven student talent as the Kovsie Brew team secured multiple awards at the 2025 Intervarsitybrew™: Brewing and Tasting Challenge – South Africa’s premier student brewing competition.

Co-hosted by the Central University of Technology (CUT) and the Beer Association of South Africa (BASA), the prestigious annual event brings together student brewers from universities across the country to demonstrate creativity, technical skill, and a passion for craft beer.

 

A year of dedication, experimentation, and on-campus brewing innovation

The three-day competition, held in Bloemfontein from 23 to 25 October 2025, featured participants from 17 universities and a chef school, highlighting its growing national reputation. Each team was challenged to brew six different beers and design an original label, while taking part in presentations, sensory training, blind tastings conducted by qualified judges, and technical sessions led by industry experts. The Intervarsitybrew™ also promotes responsible drinking while celebrating scientific knowledge, creativity, and collaboration.

Representing the UFS, the Kovsie Brew team, consisting of eight student brewers – Casey van Baalen, Jana Bischoff, Ruan Jacobs, Tyla Baker, Joni Muller, Martin Visser, Hendre Heymans, and team captain Azil Coertzen – was guided by mentors Dr Vaughn Swart, Dr Christopher Rothmann, and Prof Errol Cason. The team worked throughout the year to refine their craft and push boundaries in student brewing.

In 2025, the Kovsie team brewed an impressive 14 beers, experimenting with different styles and flavour profiles. They hosted tasting sessions with mentors and peers, attended the Clarens Beer Festival for industry feedback, assisted with the brewing of 500 litres of pale ale at the UFS Paradys Experimental Farm, and actively participated in Free State Fermenters meetings – where some members earned awards based on Beer Judge Certification Programme (BJCP) standards.

 

Award-winning brews with standout creativity and technical excellence

For this year’s Intervarsitybrew™, the team presented six competition beers:
  • Hazy IPA (IPA category) – A hop-forward, tropical brew that won first place in its category.
  • British Ordinary Bitter (Summer category) – A refreshing, malt-driven ale showcasing classic English brewing.
  • Coffee Imperial Stout (Aged category) – A dark, flavourful stout praised for its smooth finish.
  • Margarista Gose (Wild category) – A citrus-inspired, tart beer earning second place in the African Wild Ale category.
  • Jalapeño Sour (Sour category) – A daring blend of heat and acidity, taking third place in the Sour/Fruit Beer category.
  • Czech Lager (Lager category) – A clean, crisp lager representing traditional European brewing.

Their standout performance earned them three major accolades:
  • Best IPA – Hazy IPA (sponsored by Fermentis and Anton Paar)
  • Second place: African Wild Ale – Margarista Gose (sponsored by SAB and Heineken Beverages)
  • Third place: Sour/Fruit Beer – Jalapeño Sour (sponsored by Shimadzu)

Reflecting on the team’s success, mentor Dr Vaughn Swart expressed his pride: “After the disappointment of a total loss last year, their determination and creativity truly shone through. Watching them transform into success has been deeply inspiring. Their growth, not just as brewers but as passionate, resilient individuals, reminds me why mentorship and shared passion matter so much. This year’s wins are a testament to the team’s perseverance and to the spirit of Kovsie excellence.”

The Kovsie Brew Team extended its gratitude to its supporters – the Department of Microbiology and Biochemistry, the Centre for Mineral Biogeochemistry (CMBG), and LiquidCulture Yeast – as well as the Intervarsitybrew™ organisers for continuing to foster a vibrant brewing culture at the UFS.

The UFS proudly celebrates the Kovsie Brew team’s achievements, which reflect the institution’s commitment to nurturing innovation, collaboration, and scientific excellence – brewed to perfection, the Kovsie way.

News Archive

New world-class Chemistry facilities at UFS
2011-11-22

 

A world-class research centre was introduced on Friday 18 November 2011 when the new Chemistry building on the Bloemfontein Campus of the University of the Free State (UFS) was officially opened.
The upgrading of the building, which has taken place over a period of five years, is the UFS’s largest single financial investment in a long time. The building itself has been renovated at a cost of R60 million and, together with the new equipment acquired, the total investment exceeds R110 million. The university has provided the major part of this, with valuable contributions from Sasol and the South African Research Foundation (NRF), which each contributed more than R20 million for different facets and projects.
The senior management of Sasol, NECSA (The South African Nuclear Energy Corporation), PETLabs Pharmaceuticals, and visitors from Sweden attended the opening.

Prof. Andreas Roodt, Head of the Department of Chemistry, states the department’s specialist research areas includes X-ray crystallography, electrochemistry, synthesis of new molecules, the development of new methods to determine rare elements, water purification, as well as the measurement of energy and temperatures responsible for phase changes in molecules, the development of agents to detect cancer and other defects in the body, and many more.

“We have top expertise in various fields, with some of the best equipment and currently competing with the best laboratories in the world. We have collaborative agreements with more than twenty national and international chemistry research groups of note.

“Currently we are providing inputs about technical aspects of the acid mine water in Johannesburg and vicinity, as well as the fracking in the Karoo in order to release shale gas.”

New equipment installed during the upgrading action comprises:

  • X-ray diffractometers (R5 million) for crystal research. Crystals with unknown compounds are researched on an X-ray diffractometer, which determines the distances in angstroms (1 angstrom is a ten-billionth of a metre) and corners between atoms, as well as the arrangement of the atoms in the crystal, and the precise composition of the molecules in the crystal.
  • Differential scanning calorimeter (DSC) for thermographic analyses (R4 million). Heat transfer and the accompanying changes, as in volcanoes, and catalytic reactions for new motor petrol are researched. Temperature changes, coupled with the phase switchover of fluid crystals (liquid crystals -watches, TV screens) of solid matter to fluids, are measured.
  • Nuclear-magnetic resonance (NMR: Bruker 600 MHz; R12 million, one of the most advanced systems in Africa). A NMR apparatus is closely linked with the apparatus for magnetic resonance imaging, which is commonly used in hospitals. NMR is also used to determine the structure of unknown compounds, as well as the purity of the sample. Important structural characteristics of molecules can also be identified, which is extremely important if this molecule is to be used as medication, as well as to predict any possible side effects of it.
  • High-performance Computing Centre (HPC, R5 million). The UFS’ HPC consists of approximately 900 computer cores (equal to 900 ordinary personal computers) encapsulated in one compact system handling calculations at a billion-datapoint level It is used to calculate the geometry and spatial arrangements, energy and characteristics of molecules. The bigger the molecule that is worked with, the more powerful the computers must be doing the calculations. Computing chemistry is particularly useful to calculate molecular characteristics in the absence of X-ray crystallographic or other structural information. Some reactions are so quick that the intermediary products cannot be characterised and computing chemistry is of invaluable value in that case.
  • Catalytic and high-pressure equipment (R6 million; some of the most advanced equipment in the world). The pressures reached (in comparison with those in car tyres) are in gases (100 times bigger) and in fluids (1 500 times) in order to study very special reactions. The research is undertaken, some of which are in collaboration with Sasol, to develop new petrol and petrol additives and add value to local chemicals.
  • Reaction speed equipment (Kinetics: R5 million; some of the most advanced equipment in the world). The tempo and reactions can be studied in the ultraviolet, visible and infrared area at millisecond level; if combined with the NMR, up to a microsecond level (one millionth of a second.

Typical reactions are, for example, the human respiratory system, the absorption of agents in the brain, decomposition of nanomaterials and protein, acid and basis polymerisation reactions (shaping of water-bottle plastic) and many more.

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