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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

Fracking in the Karoo has advantages and disadvantages
2012-05-25

 

Dr Danie Vermeulen
Photo: Leatitia Pienaar
25 May 2012

Fracking for shale gas in the Karoo was laid bare during a public lecture by Dr Danie Vermeulen, Director of the Institute for Groundwater Studies (IGS). He shared facts, figures and research with his audience. No “yes” or “no” vote was cast. The audience was left to decide for itself.

The exploitation of shale gas in the pristine Karoo has probably been one of the most debated issues in South Africa since 2011.
 
Dr Vermeulen’s lecture, “The shale gas story in the Karoo: both sides of the coin”, was the first in a series presented by the Faculty of Natural and Agricultural Science under the theme “Sustainability”. Dr Vermeulen is a trained geo-hydrologist and geologist. He has been involved in fracking in South Africa since the debate started. He went on a study tour to the USA in 2011 to learn more about fracking and he visited the USA to further his investigation in May 2012.
 
Some of the information he shared, includes:

- It is estimated that South Africa has the fifth-largest shale-gas reserves in the world, following on China, the USA, Argentina and Mexico.
- Flow-back water is stored in sealed tanks and not in flow-back dams.
- Fracturing will not contaminate the water in an area, as the drilling of the wells will go far deeper than the groundwater aquifers. Every well has four steel casings – one within the other – with the gaps between them sealed with cement.
- More than a million hydraulic fracturing simulations took place in the USA without compromising fresh groundwater. The surface activities can cause problems because that is where man-made and managerial operations could cause pollution.
- Water use for shale-gas exploration is lower than for other kinds of energy, but the fact that the Karoo is an arid region makes the use of groundwater a sensitive issue. Dr Vermeulen highlighted this aspect as his major concern regarding shale-gas exploration.
- The cost to develop is a quarter of the cost for an oil well in the Gulf of Mexico.
- Dolerite intrusions in the Karoo are an unresearched concern. Dolerite is unique to the South African situation. Dolerite intrusion temperatures exceed 900 °C.

He also addressed the shale-gas footprint, well decommissioning and site reclamation, radio activity in the shale and the low possibility of seismic events.
 
Dr Vermeulen said South Africa is a net importer of energy. About 90% of its power supply is coal-based. For continued economic growth, South Africa needs a stable energy supply. It is also forecast that energy demand in South Africa is growing faster than the average global demand.
 
Unknowns to be addressed in research and exploration are the gas reserves and gas needs of South Africa. Do we have enough water? What will be the visual and social impact? Who must do the exploration?
 
“Only exploration will give us these answers,” Dr Vermeulen said.

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