Colonel Joseph B. "Bourbon Joe" Koch
"Bourbon.....It's cheaper than therapy!!"
Like someone else said here, Germany's been perfecting beer production for over 1200 years, with the last 500 being under the Reinheitsgebot (superceeded in 1993 by the Provisional Beer Law). It is pretty much the lifeblood of Germans (well throw in a bit of wurst, chocolate and hazelnuts, and they're set).
If you want to try excellent dry white wines, look to wines produced in the Franken region (around Wurzburg). Excellent stuff!
Widmer Hefeweizen is a classic, and Terminal Gravity IPA is good too. A current favorite of ours is Full Sail Pale Ale (also fun to say).
"Remember that your sense of humor is inversely proportional to your level of intolerance."
- Serge Storms
I wish for your "micros" while you may wish for my country's Licher beers. Been only once to the Americas visiting both the U.S. and Canada and touring central parts as well. I love the specialty beers in the U.S. very much so. And indeed moreso than Germany's beer. The selection is seconde to none.
I think the grass is always greener on the other side of the fence.
What gets overlooked in citing Germany's centuries of brewing experience is that the Frederick Miller, Adolph Coors, Eberhard Anheuser, Adolphus Busch, Bernhard Stroh, Valentin Blatz, Joseph Schlitz, Frederick Pabst, and probably dozens more (I got tired of looking) were born in what is now Germany in the mid nineteenth century. They used German equipment, German recipes, and German techniques to brew their beers.
You may not like the direction those companies all took, especially after prohibition, but those centuries of brewing in Germany are just as much a part of the American beer pedigree.