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8th Wonder in Cans

EaDo brewery expands with launch of Wonder-ful beer in cans and plans for blowout celebration

Eric Sandler
Mar 7, 2016 | 12:54 pm

As it prepares to celebrate three years of operations with a blowout "Celebr8tion" on Saturday, 8th Wonder Brewery has a new way for Houstonians to enjoy its Houston-themed, easy-drinking brews. Beginning Monday, drinkers will be able to find 8th Wonder in cans.

"We wish we would have canned three years ago, but a canning line isn’t cheap," co-owner Ryan Soroka tells CultureMap. "The biggest enemies of beer are light and oxygen. A keg is the most efficient form of packaging, which we’ve been doing for three years — 100-percent keg only. A can is a mini-keg, and we finally have the ability to can our beer."

Three of 8th Wonder's beers are available in can at launch: Dome Faux'm, a "throwback cream ale;" Hopston, a Texas IPA; and Rocket Fuel, a Vietnamese coffee porter. Hopston and Dome Faux'm are available in 6-packs, while Rocket Fuel comes in 4-packs. Initial distribution is to H-E-B, Spec's, Randalls, and Kroger stores across the city. Prices will vary by retailers, but it should be well under $10.

"Basically, Dome Faux’m and Rocket Fuel are our two flagships, and you’ve got to have something for the hopheads, so Hopston is available as well," Soroka says.

The introduction of cans comes at a time of rapid expansion for the EaDo brewery. Over the last year, 8th Wonder has expanded from its initial 5,000-square feet to take over an entire 15,000-square foot warehouse and transformed its one acre backyard into the "WonderWorld" beer garden.

Open every day, the taproom serves 8th Wonder's full lineup and with food from a revitalized Eatsie Boys food truck. Once again under the direction of truck manager Miles White, the new Eatsie Boys menu has been designed around dishes that complement 8th Wonder's beers.

Houston's beer scene has exploded in the last few years, and new breweries are opening all the time. Soroka describes it as "friendly competition" among the local brewers for consumers' dollars, but 8th Wonder definitely has a plan to continue to grow in the marketplace. That starts with the beer, of course, and soon it will release Haterade, a German-style gose brewed with coriander and sea salt. 8th Wonder has also followed the lead of Saint Arnold and others by using events to wins fans.

"We’re big believers that communities were formed around breweries and breweries are formed around communities. It’s been happening for centuries, and we’re doing a modern Houston take on it," Soroka says.

The next of those events happens Saturday, when 8th Wonder holds its third anniversary "Celebr8tion" featuring performances by Black Joe Lewis, The Hot 8 Brass Band, Fat Tony, and Say Girl Say. Tickets start at $30 for general admission or $125 for a VIP that includes "all the beer you can responsibly drink" as well as unlimited food and access to special releases.

8th Wonder co-owner Ryan Soroka shows off the brewery's new cans.

8th Wonder Brewery cans Ryan Soroka
Photo by Eric Sandler
8th Wonder co-owner Ryan Soroka shows off the brewery's new cans.
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What's Eric Eating Episodes 569 and 570

Meet the man behind Houston's affordable new Chinese restaurant

CultureMap Staff
Jul 17, 2026 | 4:57 pm
Fortune Eight restaurant food spread
Photo by Clay Grier
Fortune Eight's menu includes dishes such beef with broccoli and mapo tofu.

On this week’s episode of “What’s Eric Eating,” CultureMap editor Eric Sandler talks to Allen Lin about Fortune Eight, his recently opened Chinese restaurant on Washington Avenue.



The conversation begins with Lin explaining how Covid restrictions and political turmoil in Hong Kong prompted him to close his four restaurants and relocate to Texas. Whereas his Hong Kong restaurants were full service, Fortune Eight is an affordable, fast casual concept.

“If I could do Chinese restaurants all over again, how could I streamline it so I wouldn’t have to be faced with so many inconsistencies in how we produce the food. I started looking at Chinese restaurants across America. Why is there only one restaurant that’s been able to do it on a wide basis? It’s Panda Express,” Lin says.

“I wondered if I could modernize Chinese food but make it with better ingredients. I wanted to create something that’s comfortable and familiar, but I want to elevate it a bit to make it taste better. You don’t feel so bloated and greasy afterwards. That’s what we’ve tried to focus and lean in on to create that consistency and taste.”

Towards that end, Fortune Eight uses automated cooking tools to saute the meats and vegetables in some of its dishes. Not only do these methods help Lin achieve the consistency he’s aiming for, they allow him to charge almost fast food level prices for Fortune Eight’s dishes. Diners can expect to pay about $13 for an entree, drink, and tax.

The tidy menu includes a greatest hits-style menu of Chinese and Chinese American fare, including Mongolian beef, beef with broccoli, walnut shrimp, sauteed green beans, chow mein, and, of course, General Tso’s chicken.

Listen to the full episode to hear more about Lin’s time in China. He also discusses his plans for marketing the restaurant and adding additional locations.

In this week’s other episode, Sandler and co-host Felice Sloan discuss the news of the week. Their topics include chef Justin Yu’s plans to open House of Louie in Montrose, Barnaby’s Cafe opening a new location in Garden Oaks, and Uptown Italian restaurant Tavola closing just shy of its three-year anniversary.



In the restaurant of the week segment, Sloan and Sandler share first impressions of Galaxy Pizza, chef Anthony Calleo’s neighborhood pizzeria in Spring. Both of them find a lot to like about the casual eatery, including its crispy crust and plentiful toppings.

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Subscribe to "What's Eric Eating" on Apple podcasts, Spotify, or wherever you listen to podcasts. Hear it Sunday at 8 am on ESPN 97.5.

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