Geography of Germany
The territory of Germany is the quarter as far as size within the UE, extending from the high tips of the Alps (point upper: the Zugspitze to 2,962 ms of height) in the south to the coasts of the Baltic Sea and the north.
In center of the country are the forest high earth and to the southwest the Black Forest.
Some of their more important rivers are the Rin, the Elbe, the Danube and the Meno. Between the lakes it emphasizes the Constanza and the Müritz.
Germany is in a moderate climatic zone with an annual average temperature 9 ºC.
Unlike countries like France, Kingdom Unido or Denmark, Germany does not have overseas territories.

Climate
The climate is tempered in all the country, with hot summers and to invier to us cold, although it is rare that it freezes or snow per prolonged periods. It throughout rains the year, specially during Julio. During the summer, the storms usually become showers with thunders and lightning. Invier to us they can get to be very cold, and is common that the lakes and channels of the country freeze. The temperatures go of 2°C in winter to 24°C in summer.
He is advisable to wear to light clothes and of average station for the summer, and articles sheltered for the winter. He is recommendable which a raincoat is part of their luggage, anyone is the time of the year in which it travels.

Gastronomy
If one thinks about Germany, the plate that jumps to the imagination is sausages abundantly watered with beer. And reasons it does not need, since there is more than 1,500 types of sausages, like those of Frankfurt (smoother), Nuremberg (that use roasted), and those of Baviera (white).
But the German gastronomy offers other possibilities, like the smoked fish, chucrut, the cheeses of the region of Maguncia, the cakes (specially the one of apple, famous strüdel), and the varied prescriptions of the zone of the Sarre, that combine the German kitchen with plates of French origin. The German food characterizes by its forcefulness and caloric content. Some smoked inescapable plates are chuletas of pig, stuffed leaves of col of pricked meat, and small called fillets of perforated meat frikadellen.
In any case, the gastronomical tastes vary according to the region. In Berlin the eels are typical plates, the esturión, codillo of wild boar, cooked hands of pig and, as it could not less be, the different salads from Pope and the meatballs. On the other hand, in the city of Frankfurt different varieties from sausages are taken, pig smoked with chucrut, cheese with crude onions decorated with oil and vinegar and the famous pies to frankfurter kranz and Bethmämchen.
The wines German have his deserved fame. The more important vinícolas zones are the near ones the rivers Rhin and Mosela. If the harvest of the year has given quality wine indicates in the bottles with the word “naturrein”, natural, whereas if the harvest has not been too good and is necessary to add to him sugar to the wine indicates with the word “verbessert”, improved.
Five German wine classes can be distinguished: kabimett, of high quality, spätlese, dry and afrutado, auslese, dry, beerenauslese, candies and very refined and trockenbeerenauslese, strange variety with much sugar and very expensive. But as we said before, to speak of Germany that is to say, beer. It is the most popular drink and there is no city that does not have its own factory of elaboration. There are several types, but most popular they are to altbier (bitter and with high content of lúpulo), malzbier (dark, dulzona and with a low alcohol degree), and märzen them, starkbier, to bockbier and doppelbock, all of them with a high content of Malta. Also we were pilsener, hard and with flavor to lúpulo, wiessbier, elaborated with grains of light wheat and to the taste and radlermass, very light and that usually drinks with a little soda water.