Welcome to LiquidCulture! Every brewer knows the saying: brewers make wort but yeast makes beer, but still very few realize the importance of a healthy fermentation when making beer. We are here to start the revolution, the LiquidCulture revolution. We are fermentation professionals who have dedicated most of our lives to understanding fermentation down to its most intricate secrets. Now we would like to bring this knowledge to you, the brewers.

We have over 89 yeast and bacterial strains in our collection, safely kept in cryogenic storage in the heart of South Africa, Bloemfontein. We aim to make the use of liquid yeast the standard for home and professional brewing by not only being competitively priced, even with dry yeast, but by providing reliable, consistent and quality fermentation.

We are adding to our collection regularly with new strains that have never been seen before, some of which are proudly South African!

Our facilities at the department of Microbiology and Biotechnology are among the best in the world and have completed numerous projects with renowned commercial breweries and we are bringing this research and development to you!

Now is the time to take control of your quality and consistency, now is the time to make a change and join the LiquidCulture!

Our Facilities

Located in the heart of South Africa, the department of Microbiology, Biochemistry and Food-Biotechnology at the University of the Free State is the birthplace of microbiology in South Africa. With world class equipment and laboratories this facility houses one of the largest yeast culture collections in the world. This department has completed several projects with SAB in the fields of brewing yeast research and has been one of the foremost fermentation research platforms in the world.

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Our Team

Christopher Rothmann has a M.Sc. in Mycology Biotechnology and is currently finishing his Ph.D. in Food Biotechnology specializing in mycology. He is also part of the Kovsie Brewing team at the UFS.

Dr. Errol Cason is currently a post-doctoral fellow at the UFS with a Ph.D. in Biochemistry and also a brewer at Kovsie Brewing.

Our team has worked in fermentation sciences for a combined 23 years and specializes in genetic health of yeast during fermentation. They have also been home brewers for many years and have recently started to produce commercial batches in Bloemfontein.

Christopher Rothmann Errol Cason