Quality
Consistency
Reliability

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Welcome

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!

About Us

One of the biggest problems faced by the craft beer scene in South Africa is quality and consistency. Coincidently, with an exploding beer market, these are also the key factors that will set breweries apart. With LiquidCulture assisting, in what we consider is the most important aspect of beer production, these will be problems of the past.

This is a new initiative started in and with the University of the Free State to expand and promote yeast culture for the craft beer sector in South Africa. The benefits of using high viability liquid yeast are well known to brewers and, due to the main stream use of dry yeast, there is a definite shortfall with the amount of available strains in South Africa. This initiative aims at providing breweries with fresh liquid yeast for every brew that they make, we currently have over 89 strains of yeast and bacteria and new proudly South African strains are being developed. We can also store and propagate any yeast cultures that breweries already have and wish to continue with. Our facilities are among the highest quality in world at the department of Microbiology, Biochemistry and Food-Biotechnology at the University of the Free State. We aim to provide every home brewer and each brewery with the freshest first generation yeast with endless style options. Not only will we be delivering the highest quality of yeast but we offer free fermentation consulting to any of our clients. With over 20 years of combined experience in specialist fermentation science we are also brewers with humble beginnings at our homes.

We want every brewer in South Africa to be aware that the proper use of yeast is one of the most important aspects of brewing and by knowing the art of fermentation one can reach new heights in brewing. In the end, brewers make wort but yeast makes beer!

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