The Press began with a simple idea from engineer and entrepreneur Kory Blose: downtown State College needed a place that was more than just another bar — a space where craft beverages and big ideas could meet. While dreaming up the concept, Kory envisioned a taproom that felt open and creative, where locals, students, and visitors could sip something extraordinary while connecting over music, talks, art, and innovation. At the same time, lifelong friends Chase Carulli, Morgan Divelbiss, and Andrew Divelbiss were building their own craft cider journey with Punx Cider Worx, driven by their shared passion for fermentation, sustainable agriculture, and Pennsylvania-grown fruit. When their paths crossed, the vision clicked: join forces, blend expertise, and create a destination where craft meets curiosity.

Together, they’ve transformed the former Deli & Z Bar space into The Press: Cider & Craft Beverage Taphouse — a bright, welcoming spot with rotating taps of locally made cider, mead, beer, wine, spirits, and house cocktails, plus room to stretch out and make the space your own. With no full kitchen by design, guests are encouraged to bring food from their favorite local restaurants, turning every visit into a custom experience. Whether you’re an artist, a professor, a musician, or someone who just loves good conversation and great drinks, The Press was built for you — a place to find your people, share what you’re working on, and be part of State College’s most exciting new gathering space.