I don't mean to be a jerk, I'm genuinely curious, but my google-fu can't find much evidence of german breweries fermenting above 60, and below 50 seems more common. I think Ayinger is also a large scale operation, just based on how many ayinger imports we have in the states, so it isn't some insignificant mom and pop thing.I think these are all very traditional Bavarian breweries, with a long heritage each. These guys will probably stick to that.
What I want to say is that you are looking at a very narrow part of the German brewery landscape.
All that to say - how do you know the majority of German breweries ferment warm?