DFST Beer Team shines at beer challenge

The Beer Team from the Department of Food Science and Technology (DFST) recently showcased their talent and passion at the Intervarsitybrew™: Brewing & Tasting Challenge in Bloemfontein.

The team is bursting with pride over their incredible achievement of clinching two third prizes in the prestigious African WiLD Ale (sponsored by SAB and Heineken Beverages) and Aged Beer (sponsored by Shimadzu) categories. Competing against a fierce lineup of 18 universities, they truly showcased the amazing power of dedication and creativity. This thrilling event was co-hosted by the Central University of Technology (CUT) and the Beer Association of South Africa (BASA), making their success even more electrifying.

Lamla Mayekiso, the captain and technician at DFST, says every year a dynamic team is brought together. This elite squad consists of ten enthusiastic students, each selected based on their dedication and attendance throughout the year. But that's not all. From this spirited group, three exceptional students arehandpicked to join the captain and their mentor in the thrilling Intervarsitybrew™: Brewing & Tasting Challenge. This year's team is an inspiring blend of talent and dedication, led by mentor Thembelani Xolo, accompanied by Bongisiwe Zozo, Wayne Lindeque and Asisiti Gcolotela. Together, they brought a wealth of experience and creativity to the table and tackle any challenge that comes their way.

Mayekiso noted that this competition is a celebration of creativity, skill, and passion for brewing, and the excitement is palpable

“The core aim and the purpose of the brewing team is to educate students about beer making and careers in the brewing industry, as well as responsible drinking awareness. One of the end goals is to showcase the ability to brew different beer styles using African ingredients only.”

She continues: “Getting third place in the two categories of Wild African Ale (sponsored by SAB and Heineken Beverages) and Aged beer (sponsored by Shimadzu) categories was the best highlight. The competition is growing year by year, as this year, with about 18 universities participating in the competition, and each year the competition is growing, and universities are investing a lot in their equipment.”

Mayekiso expresses pride and excitement about the CPUT team's exceptional performance in the prestigious Intervarsity Brewing and Tasting Competition, highlighting their extraordinary talent, creativity, and dedication. “These accomplishments demonstrate not just our technical prowess but also our dedication to creativity and using brewing to celebrate African history.

Working with native African ingredients, especially sorghum, gave our students tremendous practical experience. Deeply ingrained in African agricultural culture, this ancient grain created new opportunities for making distinctive, regionally inspired drinks. The contest served as a reminder that re-establishing a connection with our cultural history is frequently the key to creativity.”

She adds that this accomplishment serves as a reminder that there are no boundaries to “our potential when we embrace our African identity, integrate traditional knowledge with modern technology, and strive for excellence”. “Our students have proved that CPUT is not merely participating in the future of African brewing; we are actively defining it. Let's rejoice in this accomplishment and take it as motivation to keep striving for greatness in whatever we do.”

Mayekiso expresses his admiration for the seminar, noting that it was well organised by CUT and BASA from the beginning of the preparation to the end. They provided support by supplying ingredients and bottles. The audience, consisting of students, attended an online course on brewing, which included training on key aspects to consider, as well as a sensory evaluation session. During this training, students learned how to taste beer and identify off-flavours to avoid.

Written by Aphiwe Boyce
Email: BoyceAp@cput.ac.za