Downtown State College officially welcomed its newest gathering place on Thursday with the grand opening and ribbon-cutting of The Press Cider and Craft Beverage Tap House at 113 Hiester Street. The ceremony drew residents, Penn State faculty, and local officials, marking the culmination of years of work to bring the project to life.
The Press is a collaboration between two Pennsylvania-based cider makers: Punx Cider Worx of Punxsutawney and BeeCider, an emerging State College brand founded by Penn State engineer and co-owner Kory Blose. The tap house is the vision of Blose, who spent years imagining what the long-vacant location could become.
“For years I’ve taken daily walks past this space, dreaming of what it could be,” Blose said during the ceremony. “It was empty but I saw a place where the old soul of downtown State College could meet new ideas, good drinks and better conversations. A place that’s a little worn in, a little imperfect, but full of heart…We sanded, scrubbed, and probably inhaled too much sawdust and paint fumes, but we made it.”
Located in the former home of The Deli and Z Bar at 113 Hiester Street, The Press has been fully renovated into a bright, spacious taproom that maintains the building’s original charm while offering a more relaxed and intentional atmosphere.
The space is designed to encourage conversation rather than distraction, with limited screens, comfortable seating and a patio that invites guests to enjoy the fall atmosphere.
Inside, the bar features a rotating lineup of Pennsylvania-made beverages, including ciders and meads, as well as wines, beers from Clarion River and Elk Creek Aleworks and cocktails. Guests can sample drinks through tasting flights, enjoy exclusive small-batch releases or take home their favorites in bottles, cans and growlers.
Since The Press operates under a limited winery license, every drink poured is made with ingredients grown and produced within the state — a rule that reinforces its focus on supporting local agriculture and craftsmanship.
The Press is also embracing a bring-your-own-food concept, encouraging patrons to order from nearby restaurants and enjoy their meals alongside locally crafted drinks. Families and dogs are welcome, adding to the venue’s laid-back and inclusive feel.
Beyond its drink menu, The Press aims to become a creative and intellectual hub in the heart of downtown. The venue plans to host research talks, trivia nights, live music from regional artists and informal presentations by Penn State professors and community educators. The idea is to create a space where town and gown can connect and build real relationships without the distractions.
“At its core, The Press is about connection,” Blose said. “It’s about squeezing every bit of joy, creativity and conversation out of this town we love — and sharing it over something delicious. The juice is always worth the squeeze.”
That mission resonated with State College Mayor Ezra Nanes, who spoke at the ceremony about the taproom’s role in promoting sustainability and local agriculture.
“By sourcing fruit and ingredients from Pennsylvania growers and producers, The Press strengthens our regional economy and celebrates the best of what’s grown right here in Central Pennsylvania,” Nanes said. “It’s a gathering place that reflects the creative energy and welcoming spirit of this community.”
In the coming months, The Press plans to host trivia nights, live music, tasting events and research-focused happy hours in collaboration with university departments and local organizations.
Blose, who also serves as an assistant research professor in Penn State’s Department of Agricultural and Biological Engineering, said he hopes the space can bridge the gap between the university and the downtown scene.
The Press is open Thursday and Friday from 5 p.m. to midnight, Saturday from noon to midnight and Sunday from noon to early evening.
