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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

Water erosion research help determine future of dams
2017-03-07

Description: Dr Jay le Roux Tags: Dr Jay le Roux

Dr Jay le Roux, one of 31 new NRF-rated
researchers at the University of the Free State,
aims for a higher rating from the NRF.
Photo: Rulanzen Martin

“This rating will motivate me to do more research, to improve outcomes, and to aim for a higher C-rating.” This was the response of Dr Jay le Roux, who was recently graded as an Y2-rated researcher by the National Research Foundation (NRF).

Dr Le Roux, senior lecturer in the Department of Geography at the University of the Free State (UFS), is one of 31 new NRF-rated researchers at the UFS. “This grading will make it possible to focus on more specific research during field research and to come in contact with other experts. Researchers are graded on their potential or contribution in their respective fields,” he said.

Research assess different techniques
His research on water erosion risk in South Africa (SA) is a methodological framework with three hierarchal levels presented. It was done in collaboration with the University of Pretoria (UP), Water Research Commission, Department of Agriculture, Forestry and Fisheries, and recently Rhodes University and the Department of Environmental Affairs. Dr Le Roux was registered for 5 years at UP, while working full-time for the Agricultural Research Council – Institute for Soil, Climate and Water (ARC-ISCW).

Water erosion risk assessment in South Africa: towards a methodological framework
, illustrates the most feasible erosion assessment techniques and input datasets that can be used to map water erosion features in SA. It also emphasises the simplicity required for application at a regional scale, with proper incorporation of the most important erosion-causal factors.

The main feature that distinguishes this approach from previous studies is the fact that this study interprets erosion features as individual sediment sources. Modelling the sediment yield contribution from gully erosion (also known as dongas) with emphasis on connectivity and sediment transport, can be considered as an important step towards the assessment of sediment produce at regional scale. 
 
Dams a pivotal element in river networks

Soil is an important, but limited natural resource in SA. Soil erosion not only involves loss of fertile topsoil and reduction of soil productivity, but is also coupled with serious off-site impacts related to increased mobilisation of sediment and delivery to rivers.

The siltation of dams is a big problem in SA, especially dams that are located in eroded catchment areas. Dr Le Roux recently developed a model to assess sediment yield contribution from gully erosion at a large catchment scale. “The Mzimvubu River Catchment is the only large river network in SA on record without a dam.” The flow and sediment yield in the catchment made it possible to estimate dam life expectancies on between 43 and 55 years for future dams in the area.
 
Future model to assess soil erosion
“I plan to finalise a soil erosion model that will determine the sediment yield of gully erosion on a bigger scale.” It will be useful to determine the lifespan of dams where gully erosion is a big problem. Two of his PhD students are currently working on project proposals to assess soil erosion with the help of remote sensing techniques.

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