moreb33rplz
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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.
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.
All that to say - how do you know the majority of German breweries ferment warm?