Amund Arnesen

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At the age of seventeen, he got started in the restaurant business as a busboy and worked his way up to become a bartender. After initially focusing on drink mixology, his attention shifted to spirits specialising in Single Malt Whisky. Then beer caught his eye and he had the fortune of having a managing role in the opening of HĂ„ndverkerstuene, one of the great beer and food restaurants in Norway, part of the young but growing Norwegian craft beer scene.