COALS ARTISAN PIZZA "LOUISVILLE'S FIRST"

In cases like these, I allow my signature line to do the talking.

I disagree with the signature. I have four near frozen mugs in the freezer for milk. Perfect way to serve it.

Frosted mugs are great, if you absolutely don't want to taste what is inside it.

To each their own, I try not to tell people what to drink, or even how to drink it, but it never hurts to spread a little knowledge that there are different drinking vessels out there than a mason jar with a handle for beer. Just like it is for wine, the glassware can make a big difference in what you smell and taste when drinking out of them. That does not mean that there is a wrong vessel to drink from, but there are better things you can use.

I disagree with the signature. I have four near frozen mugs in the freezer for milk. Perfect way to serve it.

i like it with ice, crunch on it after i finish my milk. But the frosty mug sounds good too
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Another food discussion turned beer-argument.

Another food discussion turned beer-argument.

I know, you just have to love beer.

I've always preferred BBC's over Sprecher, but I may be biased.

I think Dave and I tend to agree on many things, and I'll add this one to the list. When I used to work for the BBC, we charged for refills and I don't recall any arguments. After all, one Imperial pint is about 500 calories (am I remembering that correctly?), and it was fairly uncommon to serve more than one per guest. If I were in the mkt for a root beer, this would be my choice. Doesn't Cumberland make one, too, though? If so, I haven't tried it and can't say how it would compare. I'm going there tomorrow so maybe I'll inquire and report.

I've always preferred BBC's over Sprecher, but I may be biased.

I think Dave and I tend to agree on many things, and I'll add this one to the list. When I used to work for the BBC, we charged for refills and I don't recall any arguments. After all, one Imperial pint is about 500 calories (am I remembering that correctly?), and it was fairly uncommon to serve more than one per guest. If I were in the mkt for a root beer, this would be my choice. Doesn't Cumberland make one, too, though? If so, I haven't tried it and can't say how it would compare. I'm going there tomorrow so maybe I'll inquire and report.

500 sounds right. There was over one pound of sugar per gallon; cane, brown and honey. Not sure if Cumberland brews root beer. Mark?

You can get Abita root beer in kegs and put it on tap. Even better is it's made with Sugar and not HFCS.

The freshest frosted ice-cold Budweiser is tantamount to the freshest, steaming-hot cow pie. Optimum freshness, but still disgusting.

I also don't much like mugs unless they're the half-liter German variety.

Any more truth while I'm here?

Mein Führer has spoken.

I cant believe all of the beer choices and comments. You guys really know your stuff. I have a question though for everyone. As much as it seems you all have your own unique beer choices, what are some of your favorite pizza choices and toppings so I can get an idea of specialty pizzas or even local favorites that I can add my twist on.

I cant believe all of the beer choices and comments. You guys really know your stuff. I have a question though for everyone. As much as it seems you all have your own unique beer choices, what are some of your favorite pizza choices and toppings so I can get an idea of specialty pizzas or even local favorites that I can add my twist on.

I love mushrooms. And they have to be fresh. None of those canned ones that Bearno's uses. I like 'em fresh and cut into large sections. Something to bite into. Do something neat with mushrooms, and I'll be sure to check it out.

And a veggie pizza that does not include olives. I know I can just skip the olives but how about thinking outside the box and coming up with two replacement veggies to feature.

Sun-Dried Tomatoes
Black and Green Olives
Roasted Red Peppers

Then the topping I keep begging for a venue in Louisville to offer but it never happens

Seitan Sausage, or some other kind of mock meat for vegetarians.

I cant believe all of the beer choices and comments. You guys really know your stuff. I have a question though for everyone. As much as it seems you all have your own unique beer choices, what are some of your favorite pizza choices and toppings so I can get an idea of specialty pizzas or even local favorites that I can add my twist on.

I'm a build my own guy. I seldom order the specialty type pizzas; when I do, it is a BBQ chicken.

We usually get a different combo of standard toppings each visit.

Artichokes and Sundried tomatoes are about as kinky as I get on toppings.

Pepperoni, artichokes, roasted garlic, banana peppers, w/ bbq sauce is our standard pizza at New Albanian (Richo's).

Bacon, Red Peppers, and Sausage at Papalino's.

what are some of your favorite pizza choices and toppings so I can get an idea of specialty pizzas or even local favorites that I can add my twist on.

Well. Good question. I'm sure there will be plenty of calls for toppings of Henry County Llama cheese that was mixed under the bare feet of local farm maidens and then responsibly cured under the watchful eye of a roving band of Highland hipsters...So I'll go in another direction: Sausage (from locally raised hogs of course). I can think of no other "topping" that, in my eyes, so "makes or breaks" a good pizza as -great- Italian sausage. If you offer great sausage as one of your "signature' toppings the crowds will surely follow.