Meet Andrew Divelbiss

We caught up with the brilliant and insightful Andrew Divelbiss a few weeks ago and have shared our conversation below.

Andrew, first a big thank you for taking the time to share your thoughts and insights with us today. I’m sure many of our readers will benefit from your wisdom, and one of the areas where we think your insight might be most helpful is related to imposter syndrome. Imposter syndrome is holding so many people back from reaching their true and highest potential and so we’d love to hear about your journey and how you overcame imposter syndrome.

Imposter syndrome is definitely something I’ve felt stepping into this world, especially surrounded by people with years of experience and deep knowledge. What helps me push through is staying focused on the craft and my reasons for getting into cider making in the first place—my love for fermentation, working with apples, and creating something people enjoy. I remind myself that learning is part of the process, and everyone starts somewhere. I’ve found that being honest about where I’m at and asking questions, even when I feel unsure, actually opens more doors than pretending to know everything. The cider community has been really welcoming, and the more I engage, the more confident I feel. It’s a journey, and I’m okay with being a work in progress.

Thanks, so before we move on maybe you can share a bit more about yourself?

At Punx Ciderworx, I’m hands-on, or as much as I can be, in every step—from the orchard to the glass. I work with Pennsylvania-grown apples, often from small or family-run farms, and I’m deeply involved in fermentation, blending, and aging. We experiment a lot with flavors, techniques, and ingredients to make sure each cider is a unique expression of our style—bold, unfiltered, and a little rebellious. I also help shape the identity of the brand, from the look of the labels to the music at our events, making sure everything reflects the creative, DIY roots we’re proud of.

What really fuels me is that cider making sits right at the intersection of art and science. It’s wild and technical at the same time. There’s nothing like watching a tank of pressed juice transform—sometimes unpredictably—into something crisp, funky, or deeply nuanced.

The other piece that’s special is community. Our taproom, The Press, soon to open in downtown State College, isn’t just a place to drink—it’s a space that celebrates Pennsylvania makers. We pour not just our cider, but also feature other PA-made products—everything from craft beer and wine to local snacks. It’s a gathering spot, and being part of that creative ecosystem is what drives us.

Punx Ciderworx was born out of a love for craft, for funky spirit, and for Pennsylvania-grown fruit. If you’re into cider with attitude, a sense of place, and a lot of heart—pull up a seat at The Press. Let’s raise a glass to local flavor and independent spirit.

There is so much advice out there about all the different skills and qualities folks need to develop in order to succeed in today’s highly competitive environment and often it can feel overwhelming. So, if we had to break it down to just the three that matter most, which three skills or qualities would you focus on?

For me, three things really shaped my path in cider making and building Punx Ciderworx:

1. Curiosity – I didn’t come from a long line of cidermakers or follow a set formula. I asked a lot of questions, tried a bunch of methods, and wasn’t afraid to mess things up. That drive to learn—from books, from other makers, and from just doing it—kept pushing me forward.

2. Creative Problem Solving – Whether it’s figuring out how to salvage a batch that’s going sideways or how to make a killer cider on a tight budget, thinking on your feet is huge. Working with what you’ve got and turning challenges into opportunities is part of the DIY mindset we live by.

3. A Deep Respect for Process and Place – Understanding fermentation, seasonality, and local agriculture changed the game for me. Once I started seeing apples not just as ingredients but as expressions of time, place, and people, the cider got better—and more meaningful.

My advice for others is simple:

Stay curious and stay humble. Read everything, taste widely, and talk to other makers. Ask “why?” a lot. Every batch is a chance to learn something new.

Get your hands dirty. Theory is great, but there’s no substitute for real experience. Volunteer at a cidery, make small batches at home, or help during harvest. That hands-on learning builds instincts you can’t fake.

Build community. Don’t be afraid to reach out, share your process, or collaborate. This industry is full of generous people, and having a support network makes the journey less intimidating—and way more fun.

And finally, be patient with the process. Good cider takes time. So does building something real. Let it evolve, and enjoy the ride.

All the wisdom you’ve shared today is sincerely appreciated. Before we go, can you tell us about the main challenge you are currently facing?

Honestly, one of the biggest challenges we face is simply getting people to give cider a chance.

There’s still this idea out there that cider is either super sweet or not a “real” craft beverage—and that couldn’t be further from the truth. We’re crafting ciders that are dry, funky, complex, and every bit as interesting as a great beer or natural wine. But for folks who’ve only had one overly sweet mass-market cider years ago, it can be hard to convince them to take that first sip again.

To break through that, we’re focusing on education and experience. At The Press, we plan on pouring flights, host pairing nights, and even run “Cider 101” sessions where people can taste different styles side-by-side—many of them surprised by how much they enjoy what they thought they didn’t like. It’s all about lowering the barrier to entry and making the experience fun, not preachy.

We’re also hoping to collaborate with local breweries, distillers, and chefs to showcase how cider can stand shoulder to shoulder with other craft drinks. Whether it’s using cider in a cocktail or creating food pairings that highlight its range, we’re working to put it back on people’s radar in a fresh way.

It’s slow work sometimes, but when someone says, “I didn’t think I liked cider… but this is amazing,”—that’s the win we live for.

Contact Info:

• Instagram: @punxciderworx
• Facebook: Punx Ciderworx