| 5 “Quite a few of the original staff that started as school kids working for us 30 years ago, now have their own children coming here to work too.” T T Aimee Wilson Beers, ciders, and so much more... Jane and Andrew Dixon created the Mussel Inn back in 1992, Mussel Inn REGIONAL DEVELOPMENT In a small corner at the top of the South Island, a Golden Bay family has been busy brewing distinctive craft beers and ciders, and offering hospitality, for more than 30 years. Jane and Andrew Dixon created the Mussel Inn back in 1992, and now, more than 30 years later, their sustainable brewing practices have seen their products end up in all the right places –Hopgoods & Co in Nelson was the first to sell their craft beer 17 years ago. Their products have also made their way into cafes and restaurants from Christchurch to Wellington, but the best experience is obviously in-house and on-tap. The most popular beer brewed is their Captain Cooker Manuka beer, based on an original recipe from the famous captain, who used local plants as he travelled, to stave off scurvy amongst the sailors. The business now makes seven different beers, along with a range of ciders, using local ingredients grown either onsite or within the South Island – hops being so plentiful in this part of the world. All their malt comes from Canterbury maltster, Gladfield, and being a raw ingredient, it is the largest cost in the brewing process. “Not having to buy in the beers and cider we sell is such a great saving, so it’s economic just to have a good brewery and a bar to sell it to customers directly,” Jane says. There’s a Freckled Frog feijoa cider, one with cayenne chilli, another made with Golden Bay mead, and of course an original apple cider made with local apples pressed onsite. Andrew has been a home brewer since he was a school boy, but then in 1997, along came Rueben Lee looking for work, bringing his winemaker background and expertise from the Nelson-based Macs Brewery. He has been their head brewer since 1998. Brewing and selling beer and cider is just one of the many offerings at this remarkable retreat between Takaka and Collingwood. Famous for its steamed mussels and mussel chowder, the Mussel Inn is also a performance venue, and live music is a regular feature at weekends. Anika Moa has performed here, and so have Barry Saunders, Cornerstone Roots, David Kilgour and The Phoenix Foundation. At its peak in summer, the business employs up to 30 staff – mostly locals, and the Mussel Inn has become a destination in its own right. “We’ve been in business so long, people say ‘ I came here 20 years ago,’” and they have fond memories of the place, Jane says. “Quite a few of the original staff that started as school kids working for us 30 years ago, now have their own children coming here to work too. It’s definitely an intergenerational business.” Jane and Andrew started The Mussel Inn when their two sons were young – now one is a key part of the day-to-day business, and the other is an accountant in Wellington, keeping a good eye on the financials. “It’s our life really, and we love what we do,” says Jane. WE SELL WHOLESALE CLEANING & HOSPITALITY SUPPLIES TO THE TOP OF THE SOUTH FREE LOCAL DELIVERY DAILY TO MOTUEKA www.cwnl.co.nz 21 Packham Cres, Nelson Email office@cwnl.co.nz Ph 03 547 0550 OPENING HOURS Mo -Fri 8am-2pm Proudly Supporting Mussel Inn
RkJQdWJsaXNoZXIy NDc2Mzg=