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We had just one small fermenter to get this beer ready for Great American Beer Festival, so we only got bottles for judging and a little bit extra.  We took that little bit and aged it on Spanish Cedar for a couple weeks and dry-hopped it with Chinook hops that we grew outside the Wrecking Bar this year.  I’ll go out on a limb and say that it may be our best wood-aged beer yet.  Lots of light, medium, and dark caramel malts and 30% rye along with Centennial, Columbus, Falconer’s Flight, Zythos, and Chinook hops yield a 10.3% ABV Imperial Red with 85+ IBUs.