Born and raised in Munich, Germany, Benedikt grew up in a land with a rich history of traditional beer culture. At the revered Bavarian brewery – Starnberger Brauhaus and UnertlWeißbier, he was introduced to the many kinds of traditional German beers and brewing techniques. He was also trained under the Bavarian “Reinheitsgebot” a.k.a. the “German Beer Purity Law”, one of the highest standards of Beer purity measurement.
Chef Nathan Sivagami is a perfectionist with more than 30 years of experience in the world of culinary and a penchant for gastronomical experiments.
He has worked with prominent hotels such as Le Meridian Dubai, Sheraton Addis, Addis Ababa, Jumeirah Beach Hotel, The Oterra, 32nd Milestone Hotel Delhi and Souq Waqif Boutique Hotel, Attide Hotel, The Pump House and 46 Ounces, making him a seasoned (no pun intended) expert in the F&B industry
He has introduced innovative recipes to the 46 Ounces menu that include dishes from a wide range of cuisines along with fusion food dishes that would satisfy all of your culinary cravings.
He loves spending his free time with his family and children and to titbit himself with home food.
Raymond Muehlman, from the USA, began brewing in 2006. In his formative years started in the heart of the world-acclaimed American craft beer scene. After two years of research in das Vaterland, Germany, Raymond now looks forward to bringing some traditional, some modern, some experimental, and many unforgettable flavors to the local palate.
Arne is based out of Scotland, born and raised in Germany and now in India, Arne has surely covered a lot of distance to brew beers. After finishing his masters in environmental science and working a couple of years as an ecotoxicologist, he decided that his real passion was brewing.
He gained hands-on experience as a commercial brewer since early 2016. To further hone his brewing skills, he attended the renowned Certified Brewmaster Course in 2017 from Berlin at the VLB (Versuchs- und Lehranstalt fur Brauereiwesen). He is also Cicerone certified which makes him well versed in beer styles, off-flavours and serving beer.
Shortly after this, he moved to Aberdeen, Scotland to work for the famous Brewdog Brewery and now his passion led him to Mannheim Brews to make some great beers at 46 Ounces!