Craft ciders meet academia at new State College tap house. When will it open?
Two central Pennsylvania-based cider brands are teaming up to open a new craft beverage tap house in downtown State College.
The cider-focused venture, officially named The Press Cidery and Craft Beverage Tap House, is slated to open this summer at 113 Hiester St. in the former home of The Deli Restaurant and Z Bar. Co-owner and Penn State professor Kory Blose says the space, called The Press for short, aims to blend locally made drinks and beverages with an environment that welcomes Penn State academics and inquisitive minds.
“As we approach our grand opening, customers should know that The Press Cider and Craft Beverage Tap House is not just another bar — it’s a destination for craft beverage lovers and curious minds alike,” Blose told the Centre Daily Times in an email. “We are focused on creating a unique experience that blends high-quality, locally produced ciders, meads and wines with a welcoming, intellectually engaging atmosphere. Our space is designed to foster conversation, creativity, and community — a place where patrons can enjoy a drink while engaging with ideas.”
The Press will launch as a joint venture between Punxsutawney-based Punx Cider Worx and BeeCider, Blose’s own in-development brand based in State College. The tap house will serve selections from both Pennsylvania limited wineries in addition to rotating guest taps of Pennsylvania-produced craft beer and cider, spirits and house-crafted cocktails, exclusive small-batch releases and collaborations with local producers. The Press will make bottles, cans and growlers out of craft beverages available for to-go purchases, too.
The Press is not expected to operate with a full kitchen, but Blose floated plans to offer some limited food options and snacks. He said the tap house might encourage patrons to support other local businesses by buying a meal and eating it with a drink at The Press.
It’s no accident Punx Cider Worx and BeeCider are teaming up to open The Press this summer, Blose said. He’s known some of the former’s three owners — Chase Carulli, Andrew Divelbiss and his wife, Morgan — for more than 30 years as they’ve grown passions for craft beverages, academia and supporting Pennsylvania agriculture.
Andrew Divelbiss brings more than 20 years of farming experience in California and Pennsylvania to the team, while his wife, Morgan, is a certified dietitian with expertise in biology that should help the venture focus on sustainable, high-quality production. Carulli, meanwhile, is an Air Force veteran with a Penn State chemical engineering degree who holds passions for the science behind fermentation and cider-making.
Blose, who graduated from Penn State in 2007, returned to the area years later and started working with the university in 2017. Today, he’s an assistant research professor within Penn State’s Department of Agricultural and Biological Engineering, specializing in artificial intelligence and machine learning, among other areas.
The team behind The Press will draw on many areas of expertise leading up to its summer opening. Ultimately, State College’s proximity to Penn State and local agricultural producers like Way Fruit Farm made it an ideal fit for The Press, Blose said.
“State College is a dynamic town with an incredible mix of students, faculty, locals, and visitors,” Blose wrote in an email. “But despite the thriving craft beverage scene in Pennsylvania, downtown State College has had limited options for local craft cider and mead. We saw an opportunity to bring something unique: a destination taproom that highlights Pennsylvania’s best craft beverages while creating a space for discussion and community engagement.”
Though plans are still in development, Blose expects The Press to host weekly research talks with Penn State professors and researchers to share “fascinating insights in an informal setting.” Guests can likely expect trivia nights and live music featuring regional artists.
Blose hopes events featuring Penn State academics and research will help promote the university’s work and increase visibility within the community.
“We want to really focus on bringing the community together with the university a little bit more,” Blose said. “We’d just like to integrate the community in with what’s happening with the university and make people aware of what’s happening here on campus.”
Blose said The Press might launch a membership program that would give patrons a free pint each week, invitations to exclusive tasting events and more.
As renovations and work on the site continue, Blose expects The Press to open for a soft opening in early June with plans to officially launch by the time the Central Pennsylvania Festival of the Arts kicks off in mid-July.
The Press is the latest venture to form plans to open soon in downtown State College. Benny’s Pizza is expected to open at 109 S. Garner St. later this spring, while Kung Fu Noodle will open just around the corner from the tap house by early summer.
This story was originally published April 29, 2025 at 5:41 AM.
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