ABERDEEN GYMNASTICS ASSOCIATION’S NEW SPACE

A dedicated gym allows for more growth in the program.

by DAVE VILHAUER

The Aberdeen Gymnastics Association has expanded its floor routine and vaulted to a new level.

The association has been around for nearly two decades, but now has a space to call its own. After sharing a space at Aberdeen Central, the AGA has moved to a new home that allows for more flexibility.

“They were great to work with, but their gym is so busy,” said Becky Biegler, President of the Aberdeen Gymnastics Association. “We kind of wanted more time in the gym, so we decided to go and see if there was a space available to be able to do that.”

After an extensive search, the association found an ideal spot. It is located in a former warehouse for Rea Hybrids to the north of the Aberdeen Regional Airport. While the space includes about 11,800 square feet, it is the vaulted ceiling that was the key to the space.

“We were struggling more with ceiling height than we were with square footage,” Biegler said.

The ceiling has to be at least 20-feet high to allow gymnasts to do their routines on the uneven parallel bars.

The warehouse met that requirement, and then members went to work to transform the area into a gymnastics training facility. It

 More space allows gymnasts to develop their skills.

 Becky Biegler, President of the Aberdeen Gymnastics

Association. Photos courtesy of John Davis

included carving out a seven-foot pit and two other four-foot pits into solid concrete.

The finished product features areas for all the gymnastics apparatus, including the only in-ground tumble track in the area.

“There is a spring every single inch for 40 feet on that tumble track, and we had to pull them all,” Biegler said. “It took 2-3 hours to put all that in.” The gymnasts have made good use of that area so far.

“They have utilized it a ton for warmups,” Biegler said, “and if they’re working a harder tumbling skill, it’s just easier on your legs, because it’s a trampoline the whole length of it versus doing it on the floor.”

The AGA had a grand opening at the facility in August. Biegler said there are anywhere from 10 to 25 gymnasts who use the new space on a regular basis.

“The nice thing about being club is we’re not tied to the school, so any one from any area can come and use the facilities,” Biegler said.

The gymnastics association is not in competition with the Central gymnastics program. In fact, several members of the Golden Eagles team are coaches for AGA.

Biegler said having the additional facility should help younger gymnasts be able to hone their skills because they will now have a place to train year-round.

“Especially gymnastics, most of your new skills come in the off season. Whatever you’re doing during season, it’s perfecting your routine and the skills you already have,” Biegler said. “So, if you want to work to that new skill, the next skill, the next level, you really have to work when you’re not in season to do that.”

 Kids aged 6 to 18 are able to enjoy the gymnastics program.

WE DO STILL GET QUITE A FEW PEOPLE GOING, ‘WE DIDN’T EVEN KNOW THIS WAS HERE. WE DIDN’T EVEN KNOW YOU EXISTED.”

– BECKY BIEGLER

The AGA welcomes athletes from age 6 through high school. While the majority of the individuals who use the site are girls, Biegler said that the association has started to add some boys’ only programs.

The site can also be rented out in two-hour slots for things such as birthday parties.

When asked what her favorite part of the new facility has been, Biegler responded, “Watching some of the girls come in and see it for the first couple times and then start using it, and they’re like ‘Wow, this is awesome.’”

Part of the challenge that the association has had is getting the word out about the mission of the group. Having a permanent location should help that cause. Biegler said the response to the training facility has been positive.

“It’s been good so far. We do still get quite a few people going, ‘we didn’t even know this was here. We didn’t even know you existed,’” Biegler said.

 The new gym is able to house more equipment, and the higher ceilings are a vital addition.

As for the future, Biegler would like to see the association grow both in numbers and equipment.

“To start with, we kind of have one or two of everything,” she said of the current stations. “The goal is to get some more of everything as we keep going and growing.”

While the association has only been in its new home for several months, it has already been able to accomplish what the site was intended for in the first place.

“We’re able to have classes every night of the week if we want,” Biegler said. “We can have more girls in the gym at the same time.”

Biegler said that while the immediate plans don’t include any major competitions, the association already has hosted some camps and there are more in the works for next summer.

In the meantime, aspiring gymnasts now have a place to go to whenever they want to work on their skills.

“They can come train as often as they want,” Biegler said. “We’re not tied to anyone else’s schedule. We can make our own.”

Biegler noted that as with anything, the more time you spend doing something, the more proficient you will become at it. The same holds true for gymnastics and now young athletes will have that opportunity whenever they want thanks to a new home.

“It gives us more time in the gym,” Biegler said. “Like most sports, the more time you can put into it, the better you’re going to be.” //  More information about the Aberdeen Gymnastics Association can be found at www.aberdeengymnastics.com

SET ’EM UP,

JOE A Little Story about Aberdeen Bartenders

by PATRICK GALLAGHER • photography by TROY MCQUILLEN

The holidays, particularly New Year’s Eve, used to conjure up scenes of boisterous partying, particularly at drinking establishments. Things have toned down a bit over time, but always at the center of it all—whether it’s a crowd or one patron—is the bartender. Part M.C., part sheriff, part counselor, the bartender is—or hopes to be—in control.

So, what’s the job like in the Hub City? Aberdeen Magazine reached out to bartenders at many local bars for a picture.

What got you into bartending? Burckhard: I applied to bartend as soon as I turned 21 because it's something I felt like I would always like doing. It always seems like interesting job learning all the different drinks and serving customers. Olson: I started with a second parttime job to my full-time office job, then it became full-time after the office job ended. Andrus: It was really good money and taught me good people skills. Sidener: When my family decided to start a brewery, I thought it would be a perfect chance to work with people. Schulz: I simply got the opportunity to become the bar lead and create drinks as well as be the one trying all the cool and, sometimes, weird liquor that exists in the world. Honestly, I was looking for a change from my previous job. Not terribly different from a bartender, I was a barista before. One thing I loved about being a barista was my regulars. It’s fantastic that a lot of my coffee patrons are now my bar patrons. Stahl: Seemed like a job for me. Cheers is my favorite show ever, and I wanted to be Sam Malone growing up. I started applying for bartending jobs the day after I turned 21. Swain: My first bartending job was the Roncalli Ball at the high school gym in 1982. I got my first taste of bartending. It was a fun atmosphere: just open, pour the drinks, and enjoy.

What do you like about it? Andrus: I’m rarely bored, and it’s faster paced compared to most jobs. Sidener: What I like about working at the OLP is I get to meet new people from all over. I also get to hear the stories of people who have lived in Aberdeen who may be visiting or moving back. JOEL BURCKHARD

Lead bartender at Mavericks five and a half years; previously bartended/managed 26 years at the bowling alley, Robbie's, Wild Oats, and The Brass Kettle.

TAMI OLSON

The Flame, Bartender, 2 ½ years; 20 years off and on tending bar at Big Fellas and Home Place.

MACEN ANDRUS

Pounders bartender 3 years, first bartending job. Olson: I like being able to visit with people from locals to visitors. I have met a lot of people from all over the country. Schulz: I love finding the way all the pieces fit together. From the classic cocktails to the beers currently in demand, to figuring out the perfect combination of a base spirit to a liqueur—it's a ton of fun!

Knight: I like being out in the open around people instead of having to be behind a counter or desk. I like the challenge of trying to provide a good enough experience, that they will come back on a regular basis. Burckhard: I love the history of alcohols and how they tie into the history of man. I also love the science behind it, so I study up a lot and watch a lot of documentaries. Stahl: All the co-workers I've worked with, bar and kitchen workers are the best people in the world. I love talking to the customers also. People think bartenders have the answer to anything and it's fun to listen to them.

What do you dislike? Knight: Even though I would consider myself a night owl, after about eight years of working until 2 AM five nights a week, it can get old. But that is where the money is. You take the good with the bad and make the most of it. Schulz: Sometimes, customer service/ customer facing jobs are simply chaotic. Sometimes, people are rude. Customer service is sadly still looked upon as "not a real job," so I get to come up with creative answers to those questions—about when I'm getting a real job— every so often. Andrus: People can really, really suck.

Every bartender has stories… Schulz: One time I was muddling some mint for a mojito, and I was using my left hand to steady the highball glass while using the muddler with my right hand. A server asked me a question about what type of IPAs we have, and I almost dropped the glass, so I quickly grabbed it and crushed it in my left hand. Didn't hurt myself, but it was kind of neat crushing a glass. The mint did not survive the encounter either. Sidener: My favorite stories are when people come to the brewery to have a few beers but find themselves interacting with old friends or

DAVE SWAIN

Minerva's bartender/server 24 years; started at the Ward Hotel in 1987 and moved to Minerva's in 1998.

old babysitters or old neighbors. I once had two groups of people come in, a young man and a couple. When they started talking and found out the last name of the young gentlemen, the woman recognized it and realized she went to prom with the young man's father many years ago. He called his father, and she was able to talk to an old friend from many years ago. This young man was only in Aberdeen for work and happened to come in to the OLP at the perfect time. Swain: Waiting on professional baseball players, celebrities or music people who performed in Aberdeen, travelers, and local town people. Asking Kent Hrbek about pulling off Ron Gant off first base in the ‘91 World Series (between Winstons and Windsors, he said he’s a clumsy guy), talking with Tom Brokaw, chatting with country musician Terri Clark after I closed the bar, waiting on Brewer and Shipley and asking them about their One Toke over the Line song, talking baseball with the Oak Ridge Boys at the bar (they are part owners of the Nashville Sounds Triple A club). I’ve seen a variety of fights—one started in Brass Rail, moved into the lobby, and ended there. During hunting season, you can still get an occasional altercation, like it’s the wild west. The Budweiser traveling hypnotist was a fun guy some of my customers and I partied with at the Brass Rail. That’s all I can say on that one. Andrus: Well, I haven’t had to fight anyone on the job but have come close. Every once in a while, you get people that come in on drugs or have had a few too many that need to be thrown out.

What are your long-term plans? Sidener: I enjoy being a bartender so I hope to do this for as long as my family needs me, and I also hope to learn more about the brewing process so I can do more to help. Knight: I've always enjoyed being a bartender, so it's hard for me imagine doing something plain and boring. I honestly don't have a long-term plan other than to maybe hopefully own the bar someday Stahl: I don't have any other plans to do anything different in my life. I feel this work is what I was meant to do.

What drink would you most want a patron to buy for you?

(Even if they probably can’t drink on the job.)

Andrus: Probably a Washington apple shot or a beer. Burckhard: Either a sidecar or a Vieux Carré.

Knight: Definitely a cold Blue Moon or easy shot. Olson: Grey Goose water press. Schulz: I highly enjoy my Scotch Whiskies! I love Glenfiddich 15 or anything from the Highlands and/or the Speyside region. Sidener: I’m a big fan of sours, porters, and stouts. Stahl: Anyone just buying me a good old beer is perfectly fine with me. Swain: Bloody Mary or Dirty martini Bruise the hell out of it.

NIKOLE SIDENER

One-Legged Pheasant (OLP) bartender for 4 years, first bartending job.

Burckhard: I bartend and play music for a living. There's no retiring from those things.

Is there a community of Aberdeen bartenders?

Burckhard: I would say it's not so much of a community of bartenders as a mutual admiration society. There's definitely a respect amongst bartenders for each other. Andrus: We all know who each other is and definitely look out for one another. It’s not just exclusive to bartenders but more just the bar wait staff in general. Knight: It's like an unorganized fraternity of service industry workers all around town. We probably don't know a lot about each other as people, other than we both work at bars. But that alone is easy enough to strike up a conversation or figure out a way to bond. It happens quite often. Swain: At Brass Rail, I’d stay open for some of the people who worked at bars and restaurants to have a place to go after work. ZEB STAHL Lagers

Inn, general manager/ bartender, 20 years bartending at Lagers, Robbie's Bar, and started at the Elks Club in Brookings during college.

Playing for Tips

Music and bars go together. There are lots of songs about bars, drinking, and bartenders (extra points if you got the reference in the title here). None of our bartenders lives out that connection more than Joel Burkhard, a bartender for decades and a musician longer— “I was playing in bars before I was old enough to be in bars,” he says. While tending bar for Maverick’s, he also shreds guitars for The (aptly named) Barstool Prophets.

He remembers “doing shows in small towns on tour. We would go to a bar afterwards, and it would get busy, and the bartender would get in the weeds. I’d say, hey, I bartend; I could help. So I’d help out at the bar—in the middle of Wyoming or somewhere. Seems to happen about once a year." A songwriter too, he finds muses at the bar too, noting, “You hear something someone says at a bar and think it’s sadly beautiful. It would make a great song!” He adds, “It reminds me of ‘Here Comes a Regular,’ the song by The Replacements. It’s like the flipside of the Cheers theme song: ‘Oh s---, everybody knows my name!’ If you spend three days a week at a bar, you’ll get lots of inspiration.”

Stahl: Absolutely. There are some awesome bar workers around town that we all know who they are when they walk in. They are great customers and usually extremely respectful because they know the job.

How has bartending changed over time? Swain: I worked nights for 20 plus years and then daytime bartending for last 15. I would say drinks like Rob Roys, Old Fashioneds, Manhattans, and Harvey Wallbangers were big when I started and have made a comeback now. Customers probably don't drink as much as they did in the 80s. Aberdeen had many bar hopping stops on and off Main Street, and you could always find a pretty full bar on any night of the week. Live music was more common in different bars also. The Club 23, Depot Club, Brass Rail, Robbie's, and The Zoo. The best thing that happened to bars was prohibiting smoking. Olson: Drinks are more expensive, and customers seem to order fancier drinks like Old Fashioneds and Manhattans. If they drink beer, it’s the higher end IPAs and dark taps. Young and old. Burckhard: The biggest thing is that bars are not as attended as they once were. It seems that people do not go out in the ways that they used to. Schulz: I don’t think bartending has changed all that much. I attribute that to humans not changing all that much in the course of time. People like to drink, and they like to talk. Or sulk. Taverns, bars, pubs, they're all the same—it's a place to go to talk with friends or sit alone. //

Holidays

The bartenders didn’t happen to offer stories about working around holidays—they might be just one more night of thousands. Dave Swain had an interesting memory connected to his job. Both bartender and front desk clerk at the Ward Hotel, one holiday season, he checked in some exotic and burlesque dancers who were working at downtown bars. The Silver Dollar, Circus, and other bars that employed them were closed on Christmas day, but not the hotel. So he invited the dancers to the lobby, pulled out the game Risk, and played it with the dancers to celebrate the season. MEGAN SCHULZ

Three22 Kitchen & Cocktail Bar Lead; bartender since 2021, first bartending job. ANDREW KNIGHT

Circus Sports Bar general manager/bartender 10 years; previously tended bar at Wild Oats and Pounders.