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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

NRF grants of millions for Kovsie professors
2013-05-20

 

Prof Martin Ntwaeaborwa (left) and Prof Bennie Viljoen
20 May 2013


Two professors received research grants from the National Research Foundation (NRF). The money will be used for the purchase of equipment to add more value to their research and take the university further in specific research fields.

Prof Martin Ntwaeaborwa from the Department of Physics has received a R10 million award, following a successful application to the National Nanotechnology Equipment Programme (NNEP) of the NRF for a high-resolution field emission scanning electron microscope (SEM) with integrated cathodoluminescence (CL) and energy dispersive X-ray spectrometers (EDS).

Prof Bennie Viljoen from the Department of Microbial, Biochemical and Food Biotechnology has also been awarded R1,171 million, following a successful application to the Research Infrastructure Support Programme (RISP) for the purchase of a LECO CHN628 Series Elemental Analyser with a Sulphur add-on module.

Prof Ntwaeaborwa says the SEM-CL-EDS’ state-of-the art equipment combines three different techniques in one and it is capable of analysing a variety of materials ranging from bulk to individual nanoparticles. This combination is the first of its kind in Africa. This equipment is specifically designed for nanotechnology and can analyse particles as small as 5nm in diameter, a scale which the old tungsten SEM at the Centre of Microscopy cannot achieve.

The equipment will be used to simultaneously analyse the shapes and sizes of submicron particles, chemical composition and cathodoluminescence properties of materials. The SEM-CL-EDS is a multi-user facility and it will be used for multi- and interdisciplinary research involving physics, chemistry, materials science, life sciences and geological sciences. It will be housed at the Centre of Microscopy.
“I have no doubt that this equipment is going to give our university a great leap forward in research in the fields of electron microscopy and cathodoluminescence,” Prof Ntwaeaborwa said.

Prof Viljoen says the analyser is used to determine nitrogen, carbon/nitrogen, and carbon/hydrogen/nitrogen in organic matrices. The instrument utilises a combustion technique and provides a result within 4,5 minutes for all the elements being determined. In addition to the above, the machine also offers a sulphur add-on module which provides sulphur analysis for any element combination. The CHN 628 S module is specifically designed to determine the sulphur content in a wide variety of organic materials such as coal and fuel oils, as well as some inorganic materials such as soil, cement and limestone.

The necessity of environmental protection has stimulated the development of various methods, allowing the determination of different pollutants in the natural environment, including methods for determining inorganic nitrogen ions, carbon and sulphur. Many of the methods used so far have proven insufficiently sensitive, selective or inaccurate. The availability of the LECO analyser in a research programme on environmental pollution/ food security will facilitate accurate and rapid quantification of these elements. Ions in water, waste water, air, food products and other complex matrix samples have become a major problem and studies are showing that these pollutants are likely to cause severe declines in native plant communities and eventually food security.

“With the addition of the analyser, we will be able to identify these polluted areas, including air, water and land pollution, in an attempt to enhance food security,” Viljoen said. “Excess levels of nitrogen and phosphorous wreaking havoc on human health and food security, will be investigated.”

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