OnTap Magazine

The Beer Association of South Africa (BASA) and the Central University of Technology (CUT) hosted the annual Intervarsitybrew: Brewing & Tasting Challenge in late October. Sponsored by South African Breweries (SAB) and Heineken Beverages, the event aimed to elevate the science of beer-making. “Our intention as BASA was to ensure that there’s a pipeline of talent when it comes to the beer industry. There is currently no university course on brewing science in South Africa,” said Charlene Louw, CEO of BASA. The two-day event expanded participants’ knowledge of different aspects of brewing through their own experience, interactions with the panel of judges, and talks on various topics by industry professionals. “As teams vied to produce up to six different beer styles and an original label, they had a small taste of the sweat and stress that went into being a brewer,” Louw added. South Africans have had a long tradition of beer drinking, including traditional and clear beers, with a rapidly growing craft beer industry. The economic impact of the beer industry was significant, with Oxford Economics estimating that it contributed 1.3% of GDP in 2019 and supported 250,000 jobs. Both big and small breweries focused on sourcing natural ingredients locally, which supported industries such as farming and packaging. Speaking on the importance of the challenge, Zoleka Lisa, Vice President for Corporate Affairs at SAB, said, “We are committed to leading and growing the beer category responsibly. Part of that growth is investing in the future talent of the industry. By investing in future talent, we not only foster innovation but also ensure sustainable success. Sponsoring this challenge was a vital step in that direction, opening up exciting opportunities for participants to immerse themselves in the art of brewing.” THE CHALLENGE The competition was open to all universities. Last year, 16 of South Africa’s universities were represented, and at least 18 were expected to enter this year. On 25 October, the teams presented their entries, and on 26 October, there were several talks by experts from the beer industry. The award ceremony was held the same evening. The competitors had to enter beers in at least two of the following six categories: lager, IPA, sour, summer (low alcohol – less than 3.5% ABV), African wild ale, and aged/ matured. The entries were blind-tasted and evaluated by a panel of experts using the Beer Judge Certification Program Guidelines. Prizes were awarded to the top three in each of the six categories. Submissions had to be accompanied by a label design for a 750ml brown bottle. The label was judged by a panel of six graphic design experts on its technical and compliance aspects, as well as its innovation and creativity. There was a prize for the best label. A prize was also awarded to Mentor of the Year. Team captains were required to submit a 250-word motivation explaining why their mentor should win the prize. The mentors were interviewed by BASA and assessed against a scorecard. The final decision was made by BASA and announced during the awards function, which was live streamed on YouTube. All prize money went to the universities, not to individuals. “We were really encouraged by the level of interest shown by the varsity teams, with 18 entrants this year,” said Louw. “It showed how brewing had captured the imagination of young people as a creative career, an outlet for entrepreneurship, and a way to contribute to sustainable local communities.” INTERVARSITYBREWHIGHLIGHTS THE SCIENCE OF BREWING Photo Credit: Maryke Venter Photography 8 | Summer 2024 | ontapmag.co.za