OnTap Magazine

ontapmag.co.za | Summer 2025 | 37 Biochemistry and Physiology, but after failing Physiology, I switched to Microbiology and Biotechnology. Looking back, that might have been fate’s way of nudging me towards yeast and fermentation, although at the time, I was just trying to survive the semester. I graduated, rolled straight into Honours, and somewhere along the line, had my first real beer: an ice-cold Carling Black Label, aka the “student’s choice.” It was crisp, bitter, and oddly satisfying. Combine that with courseworkcentredaround fermentationand foodmicrobiology, and suddenly, the science of brewing started to feel personal. For the firsttime,Iwasn’tjustreadingaboutmicrobes, I was tasting what they could become. Then came my Master’s programme. My research focused on the microbiome of South African barley used by South African Breweries (SAB) — from harvest to storage — and how those microorganisms could influence beer quality. It was fascinating, but exhausting. I was working full-time as a pharmaceutical sales rep while also studying full-time, which in hindsight, was a recipe for burnout. My mental health hit a low, but somewhere in that chaos, a new spark was lit. Cue the Intervarsitybrew™: Brewing & Tasting Challenge in 2021. My lab mates and I heard our lecturer — who also happened to be part of the Wits Brewing Club — was looking for women to join their team. Naturally, we said yes. Why? Because, in true student fashion, our curiosity got the best of us. We had absolutely no clue what we were doing. It was August, and the competition was in October. Between research deadlines and work commitments, we somehow brewed three beers: “The Tooty Frooty,” “It’s Yellow,” and a lager. When competition day came, onlymy friend Elsie and I could attend. Picture two nervous women standing in front of seasoned judges, passionately describing beers we barely understood. We smiled, we improvised, and somehow survived. And that’s truly where the love affair began. That weekend, amid the laughter, the pressure, and the smell of hops in the air, something clicked. Brewing wasn’t just science — it was storytelling. Beer and brewing tell the story of one's childhood, culture, and current surroundings. I got to hear how students designed recipes inspired by the umqombothi their grandmothers used to make at home, or their favourite dessert. After Intervarsitybrew TM , the brewing bug refused to leave me alone. But adulting had other plans. I worked as a medical sales representative, convincing pharmacists and doctors to purchase products. Meanwhile, brewing as a career felt like a faraway dream. I applied for every opportunity I could find: assistant brewer roles, lab tech positions, short courses, internships, and graduate programmes. All doors stayed closed. I started losing hope. Then, in 2024, I did something drastic: I quit my job, with no backup plan. No savings. Just blind faith and a R10 FlySafair ticket to BeerEx 2024. Unemployed, terrified, but determined, I packed my bags and told myself this was it — my leap of faith. BeerEx was pure magic. I spent three days surrounded by brewers, enthusiasts, and beer geeks who spoke my language. I laughed, I learned, I networked like my life depended on it. Somewhere between the craft stalls and the conference hall, I bumped into Apiwe Nxusani-Mawela, someone I’d met briefly at Intervarsitybrew. Apiwe is one of South Africa’s trailblazers in the craft beer scene; she was the first black woman to own her own craft brewery in 2015 when she launched Brewsters Craft, a brewing training facility and contract manufacturer. She has since launched Tolokazi Beer and Cider, a brand that celebrates African ingredients in beer and ciders, and she relaunched Brewsters Craft as Brewsters Academy in 2020. Brewsters Academy now serves mainly as an accredited training facility and technical consulting agency for anyone wanting to learn about brewing beer, ciders, juices, and/ or traditional beer, as well as folks looking to launch their own brewery. We chatted about my journey andwhy I was there. I didn’t know it then, but that conversationwouldbringme to where I am today. A few months later, I applied to work at Brewsters Academy as a trainee brewer under Apiwe’s mentorship and I was accepted. I suppose this was because I showed a passion for the industry and I had had that Intervarsitybrew™ experience, which showed that I was very eager to learn more and build a career for myself in this space. To say it felt surreal would be an understatement. I’d gone from pitching pharmaceutical products to learning how to pitch yeast. And somehow, it all made sense. The past year has been a whirlwind: long brew days, countless lessons, and the kind of hands-on experience that no textbook could ever teach. Under Apiwe’s guidance, I’ve learned to respect both the art and the science of brewing. I’ve burned my hands, dropped a few fittings, over-sparged a mash or two, and celebrated every small victory with pride (and usually, a pint). It’s funny—all those years in microbiology labs now feel like the perfect training ground for the brewery floor. Brewing is, after all, applied microbiology with better aromas and tastier results. The same curiosity that once had me studying microbes under a microscope nowdrivesme to chase balance, flavour, and innovation in every batch. These days, I joke that I’ve traded my lab coat for a brewhouse apron, but the science is still there; it just smells more like malt and less like ethanol. The craft beer world is vibrant, evolving, and endlessly creative, and being part of it feels like joining a living, breathing experiment. Every brew day is a mix of chemistry, chaos, and community — and I wouldn’t trade it for anything. Next on my horizon? Beer judging, acquiring a brewing diploma through the Chartered Institute of Brewing and Distilling (CIBD), and much more. I want to dive deeper into the sensory and technical side of brewing — to learn how to evaluate beer beyond “this tastes nice.” There’s an art to understanding flavour balance, aroma profiles, and brewing faults, and I’m eager to master it. Beyond that, I plan to explore the broader craft beer space by participating in collaborations, festivals, and maybe even developing a beer that tells my story in a glass. Looking back, I see a beautiful thread tying it all together: my love for science, my family’s quiet influence, the persistence that kept me applying, and the courage that made me quit a comfortable job for a completely uncertain dream. The road has been anything but straight, but it’s mine — and it’s filled with lessons, laughter, and a whole lot of foam. So here’s to the journey, from petri dishes to pint glasses, from panic to purpose. If this past year at Brewsters Academy has taught me anything, it’s that beer isn’t just a drink; it’s a community, a craft, and a calling. And trust me, this is only the beginning. There’s a lot more fermenting ahead. Cheers to the next chapter! Preparing for Intervarsitybrew™ 2021 Khensani and Elsie Kanhanda at Intervarsitybrew™ 2021.