{"id":91396,"date":"2021-03-10T16:56:33","date_gmt":"2021-03-10T21:56:33","guid":{"rendered":"https:\/\/www.umw.edu\/news\/wp-content\/uploads\/sites\/7\/2021\/03\/umwbeer023.jpg"},"modified":"2021-03-11T12:58:26","modified_gmt":"2021-03-11T17:58:26","slug":"umwbeer023","status":"inherit","type":"attachment","link":"https:\/\/www.umw.edu\/news\/umwbeer023\/","title":{"rendered":""},"author":1236,"featured_media":0,"comment_status":"open","ping_status":"closed","template":"","meta":{"_acf_changed":false,"umw_cb_additional_links":[[]],"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","jetpack_post_was_ever_published":false,"_advisory_expires_time":"","_advisory_meta_include":false,"_links_to":"","_links_to_target":""},"class_list":{"0":"post-91396","1":"attachment","2":"type-attachment","3":"status-inherit","5":"entry","6":"has-post-thumbnail"},"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v27.3 (Yoast SEO v27.3) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>- News<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.umw.edu\/news\/wp-content\/uploads\/sites\/7\/2021\/03\/umwbeer023-scaled.jpg\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"- News\" \/>\n<meta property=\"og:description\" content=\"When Mary Washington alum Ray Parrish &#039;91, now co-owner of Fredericksburg&#039;s Maltese Brewing Company, decided to set the Guinness World Record for the spiciest beer, he turned to his alma mater for help. 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Now UMW Visiting Assistant Professor of Chemistry Sarah Smith &amp;#8217;12 and junior biochemistry major Valerie Ebenki are trying to determine the heat content of Maltese&amp;#8217;s Signal One 2.0 beer, a pineapple IPA infused with 500 Carolina Reaper chilies, the world\u2019s hottest pepper. Photo by Suzanne Carr Rossi. &lt;\/p&gt;\n\" data-medium-file=\"https:\/\/www.umw.edu\/news\/wp-content\/uploads\/sites\/7\/2021\/03\/umwbeer023-300x145.jpg\" data-large-file=\"https:\/\/www.umw.edu\/news\/wp-content\/uploads\/sites\/7\/2021\/03\/umwbeer023-1024x495.jpg\" \/><\/a><\/p>\n"},"caption":{"rendered":"<p>When Mary Washington alum Ray Parrish &#8217;91, now co-owner of Fredericksburg&#8217;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 &#8217;12 and junior biochemistry major Valerie Ebenki are trying to determine the heat content of Maltese&#8217;s Signal One 2.0 beer, a pineapple IPA infused with 500 Carolina Reaper chilies, the world\u2019s hottest pepper. Photo by Suzanne Carr Rossi. <\/p>\n"},"alt_text":"When 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\u2019s hottest pepper. 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