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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

Link between champagne bubbles and the UFS?
2012-11-16

Prof. Lodewyk Kock with an example of a front page of the publication FEMS Yeast Research, as adapted by F. Belliard, FEMS Central Office.
Photo: Leatitia Pienaar
15 November 2012

What is the link between the bubbles in champagne and breakthrough research being done at the Mayo Clinic in America? Nano research being done at our university.

Prof. Lodewyk Kock of Biotechnology says a human being consists of millions of minute cells that are invisible to the eye. The nano technology team at the UFS have developed a technique that allows researchers to look into such a cell, as well as other microorganisms. In this way, they can get an idea of what the cell’s “insides” look like.

The UFS team – consisting of Profs. Kock, Hendrik Swart (Physics), Pieter van Wyk (Centre for Microscopy), as well as Dr Chantel Swart (Biotechnology), Dr Carlien Pohl (Biotechnology) and Liza Coetsee (Physics) – were amazed to see that the inside of cells consist of a maze of small tunnels or blisters. Each tunnel is about 100 and more nanometres in diameter – about one ten thousandth of a millimetre – that weaves through the cells in a maze.

It was also found that these tunnels are the “lungs” of the cells. Academics doing research on yeast have had to sit up and take notice of the research being done at the UFS – to the extent that these “lungs” will appear on the front page of the highly acclaimed FEMS Yeast Research for all of 2013.

The Mayo Clinic, in particular, now wants to work with the UFS to study cancer cells in more detail in order to fight this disease, says Prof. Kock. The National Cancer Institute of America has also shown interest. This new nano technology for biology can assist in the study and development of nano medicine that can be used in the treatment of cancer and other life threatening diseases. Nano medicine uses nano metal participles that are up to one billionth of a metre in size.

Prof. Kock says laboratory tests indicate that nano medicine can improve the efficacy of anti-cancer medicine, which makes the treatment less toxic. “According to the Mayo Clinic team, nano particles are considered as a gold cartridge which is being fired directly at a cancer tumour. This is compared to fine shot that spreads through the body and also attacks healthy cells.”

“This accuracy implies that the chemotherapy dose can be lowered with fewer side effects. The Mayo Clinic found that one-tenth of the normal dosage is more effective against pancreas cancer in this way than the full dosage with a linkage to nano particles. According to the clinic, this nano medicine could also delay the spread of cancer,” says Prof. Kock.

The nano particles are used as messengers that convey anti-cancer treatment to cancer cells, where it then selectively kills the cancer cells. The transport and transfer of these medicines with regard to gold nano particles can be traced with the UFS’s nano technology to collect more information, especially where it works on the cell.

“With the new nano technology of the UFS, it is possible to do nano surgery on the cells by slicing the cells in nanometre thin slices while the working of the nano medicine is studied. In this way, it can be established if the nano medicine penetrates the cells or if it is only associated with the tiny tunnels,” says Prof. Kock.

And in champagne the small “lungs” are responsible for the bubbles. The same applies to beer and with this discovery a whole new reach field opens for scientists.

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