At Long Last, Eatsie Boys Adds Badass Taproom to 8th Wonder Brewery

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• 8th Wonder Brewery taproom. Eatsie Boys/Instagram
• 8th Wonder Brewery's new taproom. 8th Wonder Brewery/Facebook
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• 8th Wonder Brewery taproom rendering by Mak Studio 8th Wonder Brewery/Facebook
• 8th Wonder Brewery taproom rendering by Mak Studio. 8th Wonder Brewery/Facebook

The Eatsie Boys crew are letting the taps flow at their new taproom inside 8th Wonder Brewery. Designed by Mak Studio, the taproom is a continuation of the East End brewery's love affair with the Astrodome, dubbed the "Eighth Wonder of the World". A replica of the Dome serves as the backdrop with arches extending throughout the room, giving the feel of being inside the once mighty Astroturf-covered stadium. Above the beer taps, a large red, yellow and gold layered star adorns the wall, with flat screen televisions on each side.

Hops enthusiasts received a sneak peak Saturday evening where casks of Peppermint Dream Shake and Blueberry Dome Faux'm were tapped. Missed out on the first one? Another soft opening is scheduled for this Thursday from 5 p.m. to 10 p.m. The taproom will initially open Thursdays (5 p.m. to 10 p.m.), Fridays (5 p.m. to midnight), Saturdays (noon to midnight) and Sundays from noon to 10 p.m. Hours will likely change once the taproom is fully operational, but the weekend schedule makes it the perfect destination for sports fans who want to tailgate or watch games.

Beer won't be the only item on tap at 8th Wonder Brewery. Following in the footsteps of Saint Arnold Brewing Company, food will be offered on the menu too. Eatsie Boys co-owner and entrebrewneur Ryan Soroka shared upcoming plans for the brewery's latest addition with tasty offerings in store from co-owner and chef Matt Marcus. Along with food from the Intergalactic food truck, the Eatsie Boys chef is currently crafting signature dishes exclusively for the taproom, with possible burger, wing and steak nights to come. "We also plan to host semi-regular 8th Wonder + Eatsie Boys beer dinners at the taproom," notes Soroka.