Officially dry, but home brew was the norm. 3 of us brewed about 100 liters every 10 days (but we did go out 3 or 4 nights a week). Hop extract had to be brought in (thank you Maurice Chant of Fishponds Road in Bristol for the "liquid soap"), but tins of malt extract were readily available as a baby food.
3 tins of biomalt
6 tins of sugar
a bit of hop extract
50 litres water
leave for a week (stir often for 4-5 days)
bottle
drink when everything else had run out
we even had beer festivals in Benghazi