b Archaeology Edition Zero

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Andrew Nicholls/ Editor

Finding information is one thing, but trying to figure out whats

right or wrong, or whats actually reliable can be a tad time con-

suming to say the least. Most of us have turned to networkssuch as Facebook, where we have befriended upholders of our

craft from numerous walks of life in multiple countries in an

effort to learn and share. In the process however, we have qui-

te successfully managed to bore our non bartending friends

with random chat of drinks and spirits, sometimes teetering

on the edge of obsessiveness.

The Barchaeology network is not an attempt to rival the global

dominance of Facebook, but rather a network of like minded,

passionate individuals looking to further the development of

the beautiful craft. Finally, there is one spot on the internet,with information on products, literature, equipment, servi-

ce, the opportunity to share information and learn from one

another, information on which bars and bartenders to visit in

respective cities around the world and by uploading your CV,

the opportunity to share your professional experiences with

the global industry.

Barchaeology Magazine will provide highlighted information

from bartender interaction on the network, keeping us all up

to date with global trends and assisting us all in taking the

industry to "the next level".

The online Open Site will grant members of the general public

the opportunity to learn more about our industry and provide

them with a solid platform from which they can truly explore

the best bars, drinks and experience the hospitality of the best

bartenders in any city around the world.

Barchaeology is a platform on which we can all share, learn,

explore and ultimately use to develop the industry as whole.

Your Barchaeology journey starts here...

Being a bartender at the beginning of the 21st century is

actually quite a confusing affaire.

Bartenders of the

21st Century...

Editorial


4/24

Publisher & EditorAndrew Nicholls

Art DirectionFederico Fusco.

Contributing Writers

Federico Fusco, Misja Vorstermans, Remco Babay, FjalarGoud.

PhotographySome of the images on this issue where provided by MariMayans and Ming Chao from Sensez.

Special ThanksBastian Heuser, Helmut Adam, The entire crew ofMixology magazine and 2011 BCB. Also, thank youHeineken for keeping us sane when it looked likeeverything was falling appart... Oh, and thank you Tequila,and Rum, and....Advertising & Media Inquiries

Remco BabayCel Phone: +31 (0)6 5494 2 825Mail: [email protected]

Editorial InquiriesMisja VorstermansCel Phone: +31 (0)6 3440 4344Mail: [email protected]

On the web:Open Site: www.barchaeology.comMembers Network: www.barchaeology.net

Barchaeology MagazineAmsterdam, The NetherlandsKeizersgracht 125-127

2011 All Rigths Reserved.

BARCHAELOGY MAGAZINEEDITION 0 - OCTOBER 10TH, 2011
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01. The Barchaeology Crew

Meet the guys behind Barchaeology. Read why they chose to

create Barchaeology plus, how and where they see it benefi-ting the International drinks industry. (Page 6)

02. Getting Started

The basic steps to setting up your Barchaeology account and

unlocking a world of information and fun. Your days of having

to scour the internet for recipes and information are over!

(Page 10)

03. Mixologist or Bartender?

A hot topic among bartenders around the world. Or perhaps

a hot topic among Mixologists? Read what the Barchaeology

take on the matter is and see if you agree. (Page 12)

04. Whats with the name?

Barchaeology...quite the mouthful! Read why the crew deci-

ded on the name and perhaps youll start to see the method totheir madness. (Page 14)

05. What to expect from the Magazine

It all kicks off with edition 0. Edition 1 however will be a totally

different page binder! Read what to expect from this point on

and how often youll be able to do so. (Page 16)

06. Opportunities

Interacting on the Barchaeology network can actually be

rewarding. Think of it as "Participation Air miles" without the

hassle of frustrated security officers... (Page 18)

07. The Learning Lab

Read what will be featured here, how its designed to assist

bartenders around the world and how you can benefit from it.

(Page 19)

08. You said what?

A network is a playground for the odd trouble causer. This ar-

ticle explains how to report offensive behavior and perhapstolerate the occasional silly question. (Page 20)

09. The Dashboard

A collection of little "Amigos" there to assist you with some of

lifes smaller tasks. Learn how the Dashboard could become

your personal assistant. (Page 21)

10. On Tour

Learn how the On Tour feature can help you organize your tra-

vel schedule and assist in developing your network. The gues-

sing game in foreign cities is over! (Page 22)

The Content
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6/246 barchaeology.com

The Barchaeology Crew

The BarchaeologyCrew

Federico Fusco.My experience and dedication to the hospitality industry is

rather short but intense...I found myself managing a night club

in Washington DC at the age of 21 and slowly (but surely) I gottrapped in a fantastic and tasty cocktail fever.

In 2010 I moved to Holland to study business, and in the mean-

time I took a job at the acclaimed speakeasy Door 74.

Together with Timo Janse, Remco Babay and Andrew Nicholls

(among others) my cocktail knowledge started to grow and is

now big enough for me to stay away from frozen blue drinks...

It wasnt without the help of many (maybe too many) rum

shots while working at Door 74 that I came up with the Bar-chaeology idea...

Questions like...how can I get a guest bartender shift on my

next trip to Buenos Aires?

How can I keep up to date with all the bar events?

These questions triggered my mind to realize that somethingwas missing...Barchaeology was missing! I am affectionately

known among the Barchaeology crew as the little Gaucho.

Hours spent in front of the computer as a child has left me

with the eyesight of mole, but it has also given me the tools I

needed to become the Software and Design Cowboy required

for a project as big as this. Think of me as the Argentinean John

Wayne of Barchaeology design. Literally after 1425 emails, 200

long and tough days of work (thats just my total) and 89 hours

of skype conferences with our developing team in Argentina

we have our first (Beta) Version of the network...The good

news is that the list we have to make the site better and givemore value to the users is quite extensive...so Im sure we will

have fun for many years to come.

My vision with Barchaeology is creating the ultimate Barten-

der Platform: the place that youll visit online for anything bar

related. My ambition: taking Barchaeology offline. Presen-

tations, events and tastings are only a part of it, but the real

ambition is to help all the fantastic cocktail crafters get their

name out, by publishing their own books and making Barten-

ding a total joy not only when at the bar, but also when tra-

veling.

This might sound a little cheesy, but I would like to take this

opportunity to thank my girlfriend and partner in crime Belen,

who not only irons my shirts but has also supported me and

gave me strength throughout this year helping to make Bar-

chaeology a reality. Cheers to her!

Going back to Barchaeology, if you have any ideas or critics

about the site, do not hesitate to drop me a line...the network

was crafted for you, and without your help, it will be hard to

make it better...Salud!
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Misja Vorstermans.My name is Misja Vorstermans and I am one of the founders of

Barchaeology. I realize that for you reading this, everything is

all new, but for the Barchaeology team its far from new. Weve

been working on the website and the platform for almost a

year now. Already, it has been an interesting journey.

We started this out of passion. How cool would it be to have

a platform for bartenders, by bartenders that has relevant ho-

nest content. A place where you can find friends, colleagues,

bars, drinks and jobs at the same time. One year later and

many hours behind the computer we have Barchaeology.

Although the website is up, we are still developing as you read.

New sections, more topics but also the apps for your phone or

tablet are on the way.

Everybody within the team is responsible for the content of

the website but we also have specific roles. One of my tasks

is the financial side. Contracts, budgets, book keeping etc etc.

A challenge I must say, especially if you are a bartender at

heart. Luckily my experience as (bar)manager and entrepre-

neur helps.

So what will be my contribution to the website beside making

deals with spirit brands and advertisers? Well a few things. I

will write columns for the open website. Also Ill be the con-

tact-person for all Barchaeology agents and ambassadors.Furthermore Im on the tasting notes committee. A group of

industry professionals that write the Barchaeology tasting no-

tes and reviews.

I am constantly amazed by the number of possibilities on Bar-

chaeology. There are numerous cool features and the develo-

pment of the apps for phones and tablets is very, very cool.

Barchaeology has been built for you, so if theres anything

missing or you think it should be different, please give us your

feedback and we will try to fix it.

If you want to know more, send me an email or drop me a mes-

sage on my profile.

Remco Babay.

Hi, Remco Babay is the name. Son of a typical Dutch womanand a somewhat gangster looking Indonesian man.

Growing up on the streets of Amsterdams fiercest neighbor-

hood far away from the picturesque canals and monumental

buildings, life didnt plan out as my parents would have wanted

it. My mother always saw me ending up as an accountant and

my father didnt really care what I wanted to do, as long I was

going to be the best at it. So imagine my mothers face when I

told her, nearly 5 years ago, I dropped out of college to grab a

full-time job as a bartender at the popular bar Herrie. If looks

could kill I would have been 6 feet under.

From that moment on I was sucked into the tornado that is the

drinks industry and tried to leave my mark on Amsterdams

bar scene. All that time, I worked at The Fabulous Shaker Boys
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The Barchaeology Crew

with guys like Andrew and Misja guiding me. After a stint of

three years I quit at Herrie to join Door 74, home to many mul-

tiple award winning bartenders.

In the meantime, my mother used her smile and my father his

rug beater to persuade me to go back to studying again, butthis time not spirits or bar etiquette but Advertising & Design

at a Amsterdam University. My specialties?

I would say copywriting, online strategy development, brand

management and PR/Guerilla-marketing. That entails the

majority of my contribution to Barchaeology, the other part of

my job is mumbling Thats what she said as much as possible.

I firmly believe that with your help and contributions Bar-

chaeology can grow to a level that it becomes synonymous to

Fjalar Goud.Engineer by day, bartender by night. An odd combination in-

deed. After 7 long years of blood sweat and tears at University

I finely became a race-engine engineer. After an internship at

Porsche in Germany I was offered a job at the Research and

development department handling the engine management

systems. I thought to myself.this is what I always wanted!

Happy as a kid in a candy store I went to work every day and

felt as good as gin in a dry martini.

But then suddenly, the candy store changed little by little. After

about a year the passion was gone and I was in this place I

didnt want to be. So I had to do something: I needed to change

my job!

During my study I always tended the bar to earn some ex-

tra money. I always enjoyed working behind the bar, serving

drinks, interacting with people, making people laugh so here

I was with my master of science degree in my pocketMom

Dad.I am going to be a bartender they were not amused.

That was a tipping point in my life, the beginning of a whole

new career. The first thing I needed to do is gather as much

knowledge and skill as possible. I became so passionate about

bartending that I decided this is what I wanted to do with my

life. Making beautiful drinks for guests.

Over the years, I worked in numerous bars and even had my

own bar in Amsterdam. In 2007 I became one of the trainers

and consultants at The Fabulous Shakerboys and because of

that I became more and more interested in the business side

of the industry. As a result Ive started ISAAC Company andCollins Bar Systems . ISAAC is a creative & consultancy com-

pany, while Collins Bar Systems is about designing and produ-

cing bar systems from a bartenders point of view!

ISAAC was responsible for the consultancy of Vesper Bar Am-

sterdam, a cocktail bar which claimed many prizes over the

past year. So now a new adventure; Barchaeology. A place

where once again, I can share all my passion and knowledge

with the bartender community.

I hope you will enjoy Barchaeology and it gives you the op-portunity to learn more about the great world of spirits and

bartending.

Cheers, Fjalar Goud

the bar industry, online as well as offline.

Feel free to hit me up with any questions regarding my pinpoin-

ted responsibilities within Barchaeology or if you simply want

to grab a few drinks in Amsterdam.

Best,

Remco

P.S.

Mocking the name Barchaeology will not be appreciated. Im

pretty fond of the fact that I was able to come up with that af-

ter just two beers. Usually my creativity comes lurking around

after a few more.



Andrew Nicholls.I guess you could draw many parallels between myself and a

cocktail. My base spirit is strong and complex, Im sweet to the

point where most people can get on with me, Im pretty chilled,

I like to join people in celebrating their good days and help con-

ceal them on their bad days. I have just enough bitterness to

keep me on my toes and I always like mixing things up a little.

I was born in Zimbabwe, raised in South Africa, lived for a short

while in Greece and started bartending at age 18 on the Isle of

Man. I stepped into a small, family run hotel called The Falcons

Nest and asked for a job. The hotel owner, Mrs Potts gave me a

job on the bar and a spot serving Sunday lunch. I didnt realise

it then, but that step behind a hotel bar, would very quickly

turn into a leap of passion. I was quick to fall in love with bar-

tending and the people who came with it. Over the years I have

had the great honour of serving all walks of life, from the ho-

meless guy who had saved enough money for a good whisky,

to old War Veterans with their stories of bravery and horror,

Politicians, Celebrities, and Royalty. I delight in hearing and

sharing the stories of every day people from different walksof life and through these people and their stories, I have come

to the conclusion that simply by showing the courage to stand

out and daring enough to be different, any one person can ins-

pire and lead. "Who dares, wins...".

I am privileged to have phenomenal support from all my Fa-

mily and Friends and I am well aware that if it was not for

their care and generosity, many of the events that have lead to

me writing this for Barchaeology would not have taken place.

Thank you to you all!

I am very proud of what the Barchaeology team has put to-

gether and firmly believe this to be a wonderful platform from

which bartenders can learn, develop, share and teach. In my

opinion the bar industries greatest assets are the people who

care for it and one another. Through my travels, I am cons-

tantly amazed by the generosity of bartenders towards one

another and their willingness to help a complete stranger, in-

dividuals who up until that moment were bound simply by a

common love for an industry.

To my way of thinking, that makes this more than an indus-try. Bartending is a lifestyle and encompasses everything that

comes with a lifestyle; conduct, culture, habits and morals

to name a few. I am just as passionate about Barchaeology

as I am about bartending itself and look forward to pouring

my time and effort into what could very possibly become the

bartenders best online friend.
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Getting Started

If youre reading this then we, the Bar-

chaeology crew would like to congratu-late you on your choice to embark on a

brand new, liquid adventure.

If you were lucky enough to attend Bar

Convent Berlin this year, you may very

well have attended our official launch

and seen first hand, some of the many

features available on the network. If you

were not so lucky, do not despair!

In this little article, we will guide youthrough some of the many features

available on Barchaeology and show you

how this little network could possibly

become the bartenders next best friend.

First off, it is important to point out that

Barchaeology is not sponsored by any

brands, corporate folk, money grabbing

leprechauns or anyone that would try to

turn this into a brainwashing tool in an

attempt to drive sales for one or moreparticular product(s). Barchaeology was

started by folk with a burning passion

for the global drinks industry and a

desire to create a platform from which

all members of the industry can con-

tribute, interact, share, learn and driveone another forward. We want nothing

more than for bartenders to speak

openly about the products they love or

hate, mix with or wouldnt scrub the bar

with. Information found on the internet

is scrambled in every direction and when

you do eventually find what youre loo-

king for, determining its reliability can

be somewhat of a challenge. We say NO

MORE!

As you log in, youll be faced with what

the estimable Wayne Collins would pos-

sibly describe as a plethora of informa-

tion.

On the opening page youll be able to see

New Members to Barchaeology, Events

posted by bartenders and bars, your

Activity, Recipes, Forum Updates, and

youll be able to see which bartenders

are traveling to your city. In the recipessection of the network you will be able

to view Classic Cocktails and have the

opportunity to upload your Own Recipes,

which will then be available to everyone

on Barchaeology. Sharing your creations

and viewing the creations of other bar-tenders will grant you access to an ever

growing list of drinks to share with the

guests on your own bar.

Under your Profile, you will come across

some of the obvious information, but

there will also be features to aid you

in your development as a professio-

nal. You will have the opportunity to

bookmark information throughout the

network which will then appear underthe bookmark section in your profile

and, you will be able to view the book-

marks your friends have recorded. Once

you have stated your location, it will be

shown through Google Maps, providing

a visual for your friends to see where

in the world your location is. You will

be able to upload your Work Experience

and Education to show off your profes-

sional achievements and abilities. You

will also have the opportunity to com-plete a on-line examination, testing you

on what the Barchaeology crew believes

to be the bare essentials of bartending

knowledge. Perhaps one of the most fun

Your onlineworld

GettingStarted



features on Barchaeology is our version

of a Coolwall.

The Coolwall works by you evaluating

your perception of a product and ra-

ting its quality. For example, you mightthink the perception of Product A is Su-

per Cool, but it could be slightly better in

quality. What you would then do is pla-

ce the product on the Super Cool shelf

of your Coolwall and then in the rating

section, give it a score in relation to its

quality. Levels of coolness go down un-

til level 5, which you might describe as

the stuff you wouldnt even serve your

local tax collector. You will also be able

to view your friends Coolwalls and byclicking on their bottles, learn all about

the products they find cool, or indeed

not so cool. All the way through, you will

also be able to see how they perceive the

quality of each product in their Coolwall.

In the Profile section you will also have

the option to feed your friends your la-

test tweets.

Barchaeology is also very proud of itstools. Before you jump the gun, Im not

referring the team behind the network,

I mean Network Tools. With the click of

a mouse you will have access to all fea-

tures mentioned in your profile, plus ex-

tensive information on city guides, com-

petitions, jobs, news, polls & quizzes,

product descriptions, recipes and books.

Barchaeology is an opportunity. Its a

chance to connect with industry spe-cific, like minded people around the

world, flex your creative ideas and most

importantly learn through interaction.

Through this platform you will be infor-

med, entertained, inspired and you will

be granted your time to inspire others.

Interesting

BarchaeologyFacts*:*Averages until October 10, 2011 and counting...



Mixologists vs Bartender

The fundiscussion...

Mixologist

orBartender?

Whether youre surfing blogs or flicking

through the pages of drinks related ma-gazines, you will no doubt have come

across our industries latest debate.

Are we Bartenders, Mixologists or both?

I hear those in favor of being called a

Mixologist saying things like "In a kit-

chen you have cooks and chefs and be-

hind the bar, you have bartenders and

mixologists". Fair enough, but does that

really fit the word mixologist?

I also hear those in favor of being called

bartenders saying things like "Being a

mixologist is only part of being a barten-

der" and "Any bartender can become a

mixologist but not every mixologist can

be a bartender".

Lets break the word down into its two

basic parts mix and ologist. Mix is

a late Middle English word meaning tocombine and put together to form one

substance or mass. Ologist however

derives from Ancient Greek and can

be defined as the subject of a study or

a branch of knowledge. Place the two

words together and simply put, you havethe study of mixing, or in this case the

study of mixing drinks.

The dictionary on my Mac however de-

fines a Mixologist as "a person who is

skilled at mixing cocktails and other

drinks". The same dictionary defines a

bartender as "a person who mixes and

serves drinks at a bar". Does that mean

a mixologist is a bartender with superior

drink making skills or that a mixologistdoesnt necessarily work behind a bar?

If we look at the breakdown of the word

(mix and ologist), it implies that you do

not necessarily need to be a bartender

to be a mixologist. If mixology is the stu-

dy of mixing drinks, then surely a home

enthusiast, standing in his or her kitchen

at home, armed with copious amounts

of booze and some form of shaker could

pass as a mixologist. Most modern bar-tenders, actively engaged in the quest to

turn their "stick" into the next imbibition

mecca will be actively involved in some

sort of mixology or another. This could

be researching old recipes, tasting new

products, making your own products orsimply using what you have to make a

new drink. So according to the break-

down of the word, the difference bet-

ween a mixologist and a bartender is the

exchange of tipple and service for good,

hard earned cash.

Simple hey! Or is it? Maybe were all

missing a much bigger point...

By now most of us know the story ofDale DeGroff resurfacing the word Mixo-

logist in 1988, creating plenty of media

chirp and with that, countless followers.

Dales intention was to generate media

hype and it worked. Once other bar-

tenders noticed this, they too wanted

a piece of the pie and before you knew

what was happening, we were all back

to being mixologists. I say back because

Dale did not invent the word, he simply

brought it back. In the late 1800s, bar-tenders gave themselves all sorts of

prefixes to draw on the same kind of

media attention Dale was after and as

with Dale, it worked. Jerry Thomas was


13/24Barchaeology magazine 13

"the Professor", Harry Johnson was the

Dean others were Doctors and Masters.

To all of them and Dale DeGroff, I would

like to say a very sincere Thank You!

You see, they got it. They understood the

use of the word and because Dale un-

derstood the power of media, he litera-

lly got people talking about the craft we

love so much today. Had he not called

himself a Master Mixologist, we might

not be where we are today, facing what

some call the second golden era of bar-

tending.

We no longer live in a world where bar-tenders are dependent on media power

houses to bring us the attention we need

to get people talking. Nowadays, you

simply need a Facebook account, Twitter

account, Barchaeology account or a Blog

and if used correctly, you can capture

all the attention you need. We can post

photographs and videos for the world

to see, write comments and have ave-

rage Joe ask the questions hes always

wanted to ask. Although I dont think

mixologist is an apt term to describe

the modern bartender, I do acknowledge

that it was mixologists who created the

modern industry I love so much. Withoutthe publics lure to the word and without

the bartenders who were willing to take

that step and risk being scrutinized by

their peers, I am sure members of the

public would still look at us as the lad or

lass who "couldnt get a real job".

So if bartenders turned mixologists

gave birth to the modern hype around

our craft, then where does that leave us

today?

To be honest, it leaves us confused.

We are the bartending equivalent to

a deer stunned by the glare of a cars

headlights. Not sure whether to move

forwards or backwards, we stand still

and watch. We continue to walk the

path of those before us and in doing so,

simply move with the herd. When Dale

took that step in calling himself a Mas-

ter Mixologist he stepped away from the

heard and into a forest of uncertainty.

How many of us are prepared to do the

same thing?

Im referring to creative thinking. Whats

the next big step for our industry?

Who will take that step?

Perhaps the real difference between a

bartender and mixologist is that a bar-

tender created the mixologist. When the

next big step in our craft is taken, there

is a chance the term mixologist will be

laid to temporary rest while a new term,created by another bartender steals the

show. Printing companies will delight

in business card mayhem as every bar-

tender changes his or her title to what

makes them sound best today.

Through all of this, I hope that somewhere, therell be a little bar, filled with laughter and a humble character behindthe mahogany doing what he or she loves. Thats where youll find me, sitting with my drink in hand and a content

grin on my face, in awe of the bartender...

Forest Whitaker and Carlos Mencia delight in the absurdity of themodern mixologist and turntablist in the 2010 romantic comedy,

Our Family Wedding. Sometimes a couple guys just want a drink

in a room full of music. Now whered that bartender go?...
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The Name

Whats withthe name?If youve spent any time on the internet recently, youve pro-

bably seen bartenders around the world calling themselves an"ologist"of some sort.

The obvious one is mixologist, but youll be happy to know it

doesnt end there. Creative souls speckeled around our lovely

planet have coined words like drinkologist, intoxicologist, sipo-

logist, drunkologist, boozeologist, vodkaologist, ginologist and

my favorite, the cocktologist. Do yourself a favor and look that

last one up in the urban dictionary.

Barchaeology is a basic play on the the word archaeology,

meaning we hope for this to be a spot on the internet wherebartenders can unearth knowledge, friendship and be inspired

by what others are doing in lands foreign to their own. Think of

it as your one stop spot where all things bar will be gathered

under one URL.

The name Barchaeology is by no means meant to be taken as

seriously as your Old Fashioned stirring technique, but as a bit

of tongue and cheek. We do not want to coin the next "olo-

gist" phrase, in fact were pretty content with good old, simple

"hey bartender". Barchaeology is the kind of name that came

about (brain child of Remco Babay) over a few beers (perhapsa few too many) and when we still liked it the next morning

and could chuckle at ourselves over a base drum headache we

decided it should stay...and so it has!

Think of it as gentle reminder. Every time you are on our litt-

le network and find yourself getting a little too absorbed intothe lush world of spirits and mixed drinks, consider the name,

perhaps crack open your own cold beer and remember the fun

times.

Dictionary of Fun:

Barchaeology [bahr-kee-ol-uh-jee]

- noun

1- Barchaeology is a discipline born in the spirit of uphol-

ding the art known as bartending.

2- The scientific study of historic, prehistoric and con-

temporary people and their cultures by analysis of their

publications, books, recipes, and other such remains, es-

pecially those that have been shared in our community or

drank with special people.

3-The joy of discovering drinking pleasure.

4-Unearthing your love for the mixed drink.


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What to expect from the

Barchaeology Magazine.

The first thing you may have noticed is that this edition of Bar-chaeology magazine is called Edition 0. Doesnt really make

sense does it?

Weve decided to make this edition more of a introduction to

the Barchaeology network, highlighting some of the key fea-

tures. Basically, were giving you the chance to buy her a drink

and get to know her so as to avoid meaningless pillow talk.

The next edition will of course be labeled Edition 1 and will ca-

rry more of the gritty bartender text we all love to read, debate

and criticize. We plan to bring you detailed How tos, with in-formation on creating many of the home made ingredients we

long to use on the bar but may not necessarily know how to

make. Well be covering methods of providing better service,

far flung bars (bars in different parts of the world), bits of inter-

esting and new equipment, food and cocktail pairing and ho-

pefully the odd interview with the people who contribute that

little bit extra to creating a rather unique industry.

Of course, we would love to hear what bartenders in different

parts of the world are up to so please feel free to contact us

with anything you think will interest the international com-munity.

Its important to clarify that we have no intention of becoming

the next great scribes of the industry, but are set in gathering

and divulging usable information to all interested in a "by bar-

tenders, for bartenders" kind of manner. We will try to keep it

clean and if the inevitable bout of bad behavior should rear its

ugly head, well make sure theres a shot of something strong

(recommendations welcome) on standby to knock us back into

place.

The Magazine

16 barchaeology.com

In Edition One:In the first edition of the Barchaeology Magazine we aim

to bring you handy articles on how to create ingredients

for your bar and use them in the development of divine

drinks.

We will give you a review of BCB 2011 along with all the

juicy seminars and parties that took place, the personali-

ties we spoke to and the drinks they served.

We will be scouring the industry for interesting new pro-

ducts and tips on how to best use them in mixed drinks.

As all grown ups know December is not just about San-

ta coming to town, it is also the perfect excuse to clean

up your punch bowl and fill it with the best of what the

festive season has to offer. Edition one will tickle your

creativity and offer ideas to wow your guests, family and

friends.

Our next edition will also feature interviews with someof the Barchaeology Members from around the world, so

keep your phone next to your booze stash cause you ne-

ver know when well dial your digits.

We will keep you up to date with new developments on

the network and the open site.


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OpportunitiesThe Opportunities tab on the network is basically your chance

to have your say in various industry topics, be rewarded for

you contribution and as an added bonus, find jobs and applyfor them with the greatest of ease. Heres how...

Click on the Opportunities tab at the top of the page and a

drop down menu will appear with three options. The first being

"Your Voice". This section is a list of Polls and Quizzes, asking

the opinion of network users regarding anything from brands

to perceptions of drinks and much more. Filling out polls and

quizzes isnt something the average Joe looks forward to doing,

so to help you along, weve allocated points to the completion

of each poll or quiz. Once enough points have been earned, you

will be able to redeem your points for items which will give youthe opportunity to keep learning and developing as a profes-

sional.

All items available for purchase with Barchaeology points can

be found in the rewards section of the Opportunities drop-

down menu.

Opportunities do not simply involve redeeming points for

goods. Perhaps the greatest opportunity is the ability to scan

for jobs on one platform and apply for them with ease.Find

a job you would like to apply for and simply click on the tab

"Apply". Provided you have fully completed your profile by

uploading you CV, the bar or brand advertising the position will

automatically receive your details along with your CV for quick

analysis.

In a nutshell, this little tab will allow to have your say, be

rewarded for contributing, develop your knowledge base andfind the ideal job for you.

Not bad for one little tab...

Opportunities & Learning Lab



Lets face it, the modern bartender is expected to know his or

her products. Our guests either expect, are starting to expect

or are amazed by the bartenders ability to retain vast amount

of information regarding the drinks they make and the pro-

ducts which go into them.

The "Learning Lab" tab is a great tool for researching everythingfrom tasting notes to product information, industry news to

great literature. By clicking on the tab, as with the other tabs, a

drop down menu will appear with six options. The first of these

options is "Tasting Notes". As you may have guessed, this is a

section containing vast amounts of tasting notes for all pro-

ducts we can get our hands on. Given the number of products

available today, it is very possible that we do not yet have a

note for something youre looking for. We will be uploading

more tasting notes on a regular basis, but feel free to make

contact with us and let us know what you think is missing.

The Learning Labs next tab is the "Competition" section. This is

where youll be able to see which industry related competitions

are taking place around the world, have the opportunity to re-

gister for competitions and of course, receive results. I think

weve just made the Brand Managers life a little easier...

The "Tests" tab give you the opportunity to show that you have

what Barchaeology consideres to be benchmark knowledge of

spirits, products, ingredients, drinks and basic technique. Com-

plete and pass the test and you will receive a tag in the profes-

sional section of your profile which will assist you in applyingfor any jobs over the network. Once you have applied for a job,

the potential employers will receive your CV and they will be

able to see that you do have the basic knowledge covered in

the test.

The learning labs "DIscussions" tab is the Barchaeology forum.

This is where you can start a discussion or seek the advise of

fellow bartenders on any industry related topic. In an effort to

help you find the topics you are most interested in, we have

created numerous categories for discussion initiators to place

their topic under. This makes navigation of the forum much

easier. In typical Barchaeology fashion, you will be able to viewall discussions or narrow them down to simply those you are

active in as well as those your friends are active in.

A key bartenders feature of the Learning Lab is "The Library"

. Whenever a Barchaeology member uploads a document to

the network, you will be able to view it here. Additionally, if you

have any documents you feel are worth sharing with the net-

work, you too will be able to upload and share. If you happen

to be moderating a seminar and have prepared a presentation,

you will be able to create a group, upload your presentation

and share that presentation with the members of that grouponly. Emailing large presentation files around the world is

no longer a issue. Simply upload and share. The Library is all

about sharing information with one another and giving fellow

bartenders the opportunity to learn while you learn as well.

As we said in the introduction to the Learning Lab, it does what

it says on the tin...the content of thistin however is pretty da-

med tasty!

The Learning Lab



You said what? & Dashboard

You saidWhat?If youve spent any time on You Tube re-

cently, you will have noticed a bombard-

ment of comments one can only descri-

be as "by muppets, for muppets".

Well be doing our best to avoid muppet

behavior on Barchaeology, but as you

can imagine, keeping track of a whole

network will be somewhat demanding.

To make things easier on all of us, weve

created a "Report" option, where you canchoose to report any offensive or abu-

sive comments on the network. Once

your report has been registered, we will

check it out and take necessary action.

Action will generally involve removing

the offensive comment, or if things get

really bad, we might have to point the

muppet in question toward the general

You Tube direction where he or she can

thrive with their own kind.

The intention behind Barchaeology is to

provide a platform from which all mem-

bers of the industry can learn, share and

benefit. Please keep in mind that therewill be members of varying knowledge

and ability contributing. What may seem

like a silly comment off the fly, could

simply be someone divulging info he or

she has been fed by someone claiming

to be the next bar genius and has not

had the resources to validate the info.

Not necessarily a muppet, but rather a

temporarily confused soul.

Every report sent through will be taken

seriously and will be checked up on.

Nobody but the Barchaeology crew will

have access to who sent the report so

you need not worry about being pinpointed for trying to keep the network

clean.


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Information atyour fingertips

The

dashboard

Information at your finger tips is what its all about. The idea

of not having to navigate from one site to another or having

to walk the extra three meters to the end of the room where

your now dusty calculator (remember those things?) patiently

waits for your mobile phone, iPad or lap top to break down.

The Barchaeology dashboard is there to help with the little

frustrations in life.

We all love delving into recipes from days gone past, but the

average modern bartender is more likely to understand hie-roglyphics than the measurements of volume used by great

bartenders of days gone bye.

Bushels, drams, a gill?

Actually, bring things to 2011. With the internet being as

awesome as it is, accessing recipes from all corners of the Ear-

th is pretty easy. The problem is that we all use different units

of measurement, whether it be temperature, volume or mass,

we tend to find ourselves scrambling for a converter of sorts

in a desperate attempt to make sense of the jibber jabber infront of us. Knowing that bartenders from all over the world

would be uploading recipes, the Barchaeology crew decided to

make things easier for us all by including a Unit Converter on

your dashboard.

Of course, you probably wont have one quantity or unit to con-

vert, so once again, in an effort to make things easier weve

included a note pad, where you can record items such as your

next conversion or, simply to store important reminders. The

note pad is your virtual pen and paper for when you come up

with a great idea or even a recommendation for something youwould like to see added to Barchaeology.

Lets go with the idea of creating a reminder on our notepad

and say were going to book a flight to Berlin for BCB. Bar-

chaeology can actually help you organize your trip. First off,

by updating your profile, bars in Berlin who are members of

Barchaeology will receive a notification that Bartender X is on

the way to their city, making it easier to arrange possible guest

bartending shifts. Bartenders connected to you will also re-

ceive your status update. So informing people is taken care

of.Where the dashboard can come in handy again is telling

you what the weather will be like for the duration of your stay,

youll be able to make a to-do-list and for any bits of adding or

subtracting you might need to do, therell a calculator poisedfor the rescue.

The dashboard will also contain other wikis allowing you to

check your Twitter feeds, your Cocktail Recipe Book and if you

have trouble understanding something in a foreign language, a

nifty translator will be right there too.

The features on the dashboard are all available on other parts

of the web, but having spent a fair amount of time on the web

ourselves, we decided to include most of the things you might

need, simply in a effort to save time and window hopping.

Having everything in one place will help save you time and

allow you to spend more time on the items you originally went

onto the web for in the first place. Chances are, we havent got

everything you would like, in which case let us know and well

do our damnedest to sort it out.

barchaeology.com 21


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PDT New York Victoria Room Sydney

On Tour

22 barchaeology.com

On TourThe On Tour tab of the Barchaeology Network is your barten-

ding travel buddy for all those trips abroad.

Click on the On Tour tab and and a drop down menu will appear

with four options, namely Events, City Guide, Bartenders Tra-

veling and Guest Bartending Venues. By clicking on the Events

tab youll be directed to the Listing Events page where you can

view all events posted on Barchaeology, the "Mine" tab will

show you all the events you have posted and you can view all

the events your friends have posted under the "Friends" tab.

The Follow-Up tab is where event organizers will have the op-

portunity to post any images or videos they may have taken

during the event, or indeed, upload a report to remind everyone

of all the good times they just shared. It could also act as a

subtle reminder to those you didnt attended your event as to

why they simply cannot miss your next one!

The next tab on the main "On Tour" menu is the City Guide. By

clicking on City Guide, you will have access to information on

bars in cities around the world along with the ratings other

members have bestowed on them.There will also be a com-

ment section so you can read what other Barchaeology mem-

bers consider to be great or not so great. Bars will therefore

receive constant feedback from bartenders and hopefully this

will become a reference point for bars as well as a guide forvisitors to respective cities.

In the City Guide you will have the opportunity to select cities

and their bars under the "Mine" tab, allowing you keep track


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1806 Melbourne Tiki-Ti Los Angeles

barchaeology.com 23

of the places you plan to visit or have visited. You will be able

to view your friends city guides as well. Members of the bar-

tending community who seem to reside at 37 000 feet will behappy to know that there is also an option to upload points of

interest in the city guide. On the left hand side of the city guide

page you will see a link entitled "Add City Guides". Click on it

and feel free to share your little gems with other bartenders.

Back at our main "On Tour" menu, you can click on the Barten-

ders Traveling tab, where you will be able to view a complete

list of who on the network is traveling where, your own travel

agenda and the travel agendas of your friends. This is a quick

and easy way to make contact with bartenders in the cities

you travel to but also gives you the opportunity to see who istraveling to your city. A feature coming soon will be the geo-

locator. Not only will you get a satellite view of the bars in a

respective city, but you will be able to plot a route from bar

to bar, eliminating the "How do I get there" issue in a country

where you might not speak the local language.

The ability to see who is traveling where leads us to the finaloption listed under the "On Tour" tab. Click on "Guest Barten-

ding Venues" and youll receive a list of bars who are "Guest

Bartending Friendly". If you would like to do a shift as a guest

bartender in one of these bars, you will be able to apply through

the network, eliminating the frustration of trying to track down

contact details for a respective bar. Bars will also be able to see

who is traveling where through the "Bartenders Traveling" tab

and make contact with bartenders if they choose.

The On Tour feature of the network allows you to organize

your travel events through a few clicks of a mouse. I guessthis means bartenders will actually have no further excuse to

be unorganized travelers...
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b Archaeology Edition Zero

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