When Nodding Head first opened 13 years ago on Sansom Street, its mission was to handle overflow from nearby Belgian beer mecca Monk’s Cafe. Within a few years, however, the the house-brewed ales proved so popular that the second-floor pub took on a proud character of its own. With several spacious dining rooms, friendly servers, a solid food program and only house beers on tap, the low-key brewpub has become a Philadelphia classic. The brewhouse is located just off the main bar, and just in time for Philly Beer Week, Nodding Head’s management — including head brewer Gordon Grubb and assistant brewer Michael Fava — has come up with a handy sheet that will lead guests through a self-guided tour of the beer-making process.

Even the bobblehead has to go sometimes

The directions suggest you start at the bar and select a pint to take on your walk. First you’ll hit the mill room, where grains are ground (and, apparently, where late-night makeout sessions take place). Next is the mash tun, where hot water is added, and starches are turned to sugar. The wort flows into the kettle where it’s boiled and hops and other flavoring ingredients may be added. (Don’t forget to take a few sips of your brew as you check these out, insists your paper guide.)

Seven fermenters are available for the next step, during which different strains of yeast metabolize the liquid, producing both ethanol and CO2. Some beer is then filtered (some is left hazy), and then the brew is sent to the bright tanks, which hold ready-to-drink product. These are hooked directly to the pub’s tap system, so there is no kegging involved, leading to a truly fresh pour. You can continue on to see the “Phunk Barrel” — a former wine barrel that will hold select beer to be aged into a sour special.

Last on the guide is the bobblehead collection, where various iterations of the pub’s very recognizable mascot are displayed, and then you’re back at the bar, just in time for another pour. The self-guided tour is available any time Nodding Head is open.