Curmudgeon Fajitas

Brewery: Founders Brewing Co
ABV: 9.8%
IBU: 50
Style: Old Ale

Meal Prepping Lunches

Every Sunday is typically spent on meal prep. Cooking takes a long time and even for someone who enjoys cooking, the time it takes is often ridiculous. Lunches and some dinners are prepped with a few meals reserved in the week for cooking.

Fajitas are a southwestern anomaly to me. I refer to it as the lazy man’s taco. It’s as though someone completely ignored a traditional Mexican dish, served with meat, rice, and a tortilla to scoop it all together, and reinvented the wheel by grilling some meat and scooping it up with a flour tortilla. It delicious. I just don’t think that it ever warranted another name.

Chicken will be our animal protein and no it won’t be chicken breasts. It is such a dry part of the bird. I get that you want lean protein (for some reason), but man you are losing a lot of flavor in the process. Stick with thighs. Thighs are where its at.

Old Man Fajita

I have been on the search for Founders Brewing Kentucky Breakfast Stout (KBS) for quite some time now to no luck. Being busy baking beer sometimes makes it hard for me to go out and explore my local bottle bottles as hard as I once did. Because of this, the fabled KBS will remain a fantasy. Until then, lets go with the grumpier option.

Curmudgeon is an old ale, which is slang for malty and brewed the English way. The first time it hits your palette, you think molasses and oak. Lots of oak. The flavors were smoky, but not really. Meaning, I got the peat flavors for a second before my taste buds decided to take it away. Same with the molasses. You get that particular sweetness, but your mouth washes that flavor over, leaving you with just a general sweetness in your mouth. This beer is a tease and almost left me having to go buy more for the recipe. This beer reduced will become quite sweet. A much needed compliment to the savory flavors.


  • 2.5 pounds of thicken thighs
  • 2 cups of chicken broth
  • 1/2 cup of Curmudgeon
  • 1 yellow onion
  • 1/2 of a yellow bell pepper
  • 1/2 of an orange bell pepper
  • 1 whole red bell pepper
  • 1 tablespoon of ground pepper
  • 1 teaspoon of salt


  1. Prep your veggies. Dice the onions and chop the bell peppers into long slices. Toss them into the crock pot along with the chicken thighs. Pour chicken broth into the pot and turn on high for 30 minutes.
  2. Add the Curmudgeon, salt, and pepper and let the ingredients bathe together for 8 hour or until the liquid is reduced to 25%. Reducing any less might burn your chicken which, at this point, has taken on its shredded form. Serve with flour tortillas.

Changes and Future Recipes

One thing I would change about this recipe in a second batch would be to add some more salt. Certainly reducing your salt intake will lead to great things, but I really needed to step it up for this recipe. Sometimes it is not worth sacrificing flavor!