1.0Newshttps://www.umw.edu/newsJill Laiaconahttps://www.umw.edu/news/author/jlaiacon/rich600338<blockquote class="wp-embedded-content" data-secret="MzovWwV0oL"><a href="https://www.umw.edu/news/umwbeer023/"></a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://www.umw.edu/news/umwbeer023/embed/#?secret=MzovWwV0oL" width="600" height="338" title="“” — News" data-secret="MzovWwV0oL" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script type="text/javascript"> /* <![CDATA[ */ /*! This file is auto-generated */ !function(d,l){"use strict";l.querySelector&&d.addEventListener&&"undefined"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!/[^a-zA-Z0-9]/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret="'+t.secret+'"]'),o=l.querySelectorAll('blockquote[data-secret="'+t.secret+'"]'),c=new RegExp("^https?:$","i"),i=0;i<o.length;i++)o[i].style.display="none";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute("style"),"height"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):"link"===t.message&&(r=new URL(s.getAttribute("src")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener("message",d.wp.receiveEmbedMessage,!1),l.addEventListener("DOMContentLoaded",function(){for(var e,t,s=l.querySelectorAll("iframe.wp-embedded-content"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute("data-secret"))||(t=Math.random().toString(36).substring(2,12),e.src+="#?secret="+t,e.setAttribute("data-secret",t)),e.contentWindow.postMessage({message:"ready",secret:t},"*")},!1)))}(window,document); //# sourceURL=https://www.umw.edu/news/wp-includes/js/wp-embed.min.js /* ]]> */ </script> https://www.umw.edu/news/wp-content/uploads/sites/7/2021/03/umwbeer023-scaled.jpg25601237When Mary Washington alum Ray Parrish '91, now co-owner of Fredericksburg's Maltese Brewing Company, decided to set the Guinness World Record for the spiciest beer, he turned to his alma mater for help. Now UMW Visiting Assistant Professor of Chemistry Sarah Smith '12 and junior biochemistry major Valerie Ebenki are trying to determine the heat content of Maltese's Signal One 2.0 beer, a pineapple IPA infused with 500 Carolina Reaper chilies, the world’s hottest pepper. Photo by Suzanne Carr Rossi.