And the topics were...

So the prediction wasn't too far off, though there were far more yeast-related questions than I expected.

As a review, here were the topics I predicted for the seven questions on the final:
1) malt analysis and enyzme activity
2) ''hotside'' brewhouse processes
3) off-flavors and fermentation
4) brewhouse calculations
5) microbiology and beer spoilage
6) quality control with beer flavor, foam, and haze
7) filtration, maturation, storage and cellaring operations

The actual topics were...
1) enzymes
2) mashing techniques
3) brewhouse calculations: hops
4) brewhouse calculations: brewery capacity and malt requirements
5) yeast health
6) yeast propagation and fermentation
7) yeast biochemistry and sugar consumption

So, giving myself a little lenience, topics 1, 2, 3/4, and 6 were all expected, though I only thought there would be one calculation. That there was nothing on off-flavors or microbiology was the biggest surprise, but I felt confident with the questions I answered and am cautiously optimistic that I won't have to sit an oral exam.!

Now, off for a final weekend in München; I have two more pre-European Brew Tour posts in mind and should have the posts up on Sunday night.