Right now the temperatures are perfect for homebrewing beer.

The air is cool, and it doesn't possess the pollens of summer. But, 40- and 50-degree weather isn't Windbreaker weather: It's ale weather.

Dave Swanson, associate professor of acoustics, recently turned off the taps of his basement brewing production.

But, before shutting down to pursue other household adventures, Swanson was an avid home brewer.

"It's a craft and a hobby," Swanson said.

Because of the time involved and the costs of the materials, Swanson said homebrewing is not something people get into to create a lot of beer.

"You tend to sip it," he said. "You look at it in the light. The bubble sizes, the head sizes, the way it smells the way it tastes. They [homebrewers] are very much foodie-type people."

If you spend a lot of time brewing it, Swanson said, "it'll break your heart if your buddies come over and drink it all up."

Swanson specialized in crafting Sierra Nevada-esque Pale Ale, which he made from his own mash, and stored in five-gallon kegs, preferring not to bottle it.

The science of beer brewing and the storied history of beer brewing were two elements that interested Swanson.

"People don't make a hobby out of making peanut butter and jelly sandwiches, but they do with beer because it can be so complicated," Swanson said.

Sharing a similar interest, Charles Schnable, co-owner and brewer for Otto's Pub & Brewery, 2105 N. Atherton St., started homebrewing in a closet in his Penn State fraternity house in the early 1990s.

"When you're making something as mysterious as beer there's a lot of intrigue," Schnable said. "You're making a beverage that's been around for thousands of years."

Aside from a "rotten" batch of over-carbonated Yuengling-inspired lager, Schnable said he has never made a bad brew.

As equipment steadily upgraded so did his skill. Now he often offers his expertise -- as well as some supplies -- to new brewers.

"The Joy of Home Brewing is the quintessential book," Schnable said. "And combined with Michael Jackson's Guide to Beer Styles, an encyclopedia for beer types, you can make almost anything."

Homebrewers who approach Schnable often ask what they need to start.

He recommended using a kit -- many of which include the ingredients necessary to begin.

"Once you get into it, I tell them to talk to me," Schnable said.

He often guides new brewers and contributes by giving them his own yeast for free.

"Fifty to sixty percent of the time bad batches are due to not enough yeast," Schnable said. "The yeast I give them is going to take over that beer in a matter of hours, and there's no time for bacteria."

Another alum involved in brewing -- and a source for supplies and science -- is Tony DeAngelo, owner of 3B Sports, 444 East College Avenue, who sells brewing supplies in the back of his shop.

DeAngelo has been brewing his own since the 1980s and favors fermenting Belgian lambics in a closet.

DeAngelo said many amateurs' first batches use liquid malt extract, which foregoes the hours necessary to make mash.

"Some people have a greater sense of satisfaction when they mash their own grain," DeAngelo said. "But where do you draw the line -- are you gonna farm the stuff?"

To get all the necessary equipment to begin homebrewing, including fermenting buckets, hydrometer and other tools costs about $100.

"In about one week to 10 days you can be drinking some of the best beer you've ever had," DeAngelo said.

Recipe of the Week: Pepper Medley Risotto

There are two diverging philosophies on how to make a good risotto.

One method is to add all ingredients in the same pot, while another says to cook everything separately. This more advanced recipe combines both methods to create a colorful and vibrant experience.

Not all of the broth necessarily will be needed: Use your judgment to determine when the risotto rice has the right al dente consistency.

*Many risotto recipes call for a glut of butter. Feel free to replace most or all the butter with cooking oil.

Prep time, 20 minutes. Cook time, 45 minutes.

Cooking supplies: Large skillet, food processor (or a sharp knife for a lot of chopping).

Serves three people.

3 Bell peppers (red, yellow and orange) chopped

1 tablespoon water

5 tablespoons unsalted butter

1 1/2 cups finely diced zucchini

1 1/2 cups sliced shitake mushrooms

4 cups low salt chicken broth

6 shallots, minced (about 1 cup)

1 garlic clove, minced

1 1/3 cup Arborio rice

1/3 cup white wine

3/4 cup grated Parmesan cheese

*CLICK HERE FOR PRINTABLE RECIPE CARD*

1. Chop peppers and cook in water and 2 tablespoons of butter, covered partially, over medium-low heat, stirring occasionally for about 20 minutes. When they are soft, pulse purée peppers in a food processor until they are small pieces and season with salt and pepper.

2. Meanwhile cook shallots and garlic on a low heat until soft but not brown (5 minutes).

3. Also, on another burner, have the broth simmering on a low heat.

4. Add Arborio rice and stir constantly, until edges become translucent, (5 minutes).

5. Add wine and stir until absorbed (5 minutes).

6. Over the course of about 40 minutes add liquid 1/2 cup at a time, stirring regularly until absorbed. After 15 minutes, add the mushrooms. After 20 minutes, add the peppers. After 30 minutes, add the zucchini.

7. Remove pan from heat and stir in cheese, parsley and salt and pepper to taste.

8. Sprinkle risotto with remaining one tablespoon parsley.