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12-18-2016 6:47 PM

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  • U.S. Department of State Foreign Service Officer
  • Homebrewing,yoga
  • Vice Consul
  • PhishrnClassic Rock
  • American Homebrewers Association
  • I brew as a survival method. I began as a U.S. foreign service officer posted in Kazakhstan, where the most radical beer is Hoegaarten and the occasional Leffe. There, local beers are all lagers. The only pilsner found then was Pilsner Urquell, an import (InBev, brewed in St. Petersburg...). No ales to speak of on the shelves. All beer lack any hop flavor or aroma. In 2011 I said "enough" and started brewing using the Mr. Beer system. I grew out of that and now have five fermenters. My friends love me :) I've finished my posting in Turkmenistan and now in Uzbekistan
  • Holiday brews are next.
  • Male
  • Married
  • Tashkent
  • Uzbekistan


May 6, 2014  •  04:24 PM
Hey, I've got a question for you.

I am a home brewer that is planning on becoming a foreign service officer (or trying at least...). I am wondering how easy is it to brew abroad? Where do you get your ingredients? Do you do full grain or extract?
May 7, 2014  •  01:42 AM
Hey there. As a foreign service officer I have access to the diplomatic pouch mail system, which means I can get brew ingredients sent to me anywhere I am for U.S. postal/UPS/FedEx prices to Virginia, and there is no customs clearance/declarations. No liquid allowed, so I was strictly a DME brewer and dry yeast brewer. Some of my friends have gotten liquid yeast during the winter months...I've done that once, and wyeast pack was bloated, but usable after a big starter. So yes, you CAN and SHOULD brew in the foreign service. And good luck on your ambitions!