Okay - here you go......And before you order anything in any of the restaurants, make sure that they'll take your credit card. Europe has some interesting banking regulations that sometimes block US credit cards. Make sure your US credit cards KNOW that you're going to be in Germany, too, so they don't freeze your account on a fraud alert. The ATM machines that will take a US card are sometimes hard to find after business hours.
The locale around Frankfurt is really much more wine country than it is bier country. The Frankfurt region is especially known for its Apfelwein (apple wine). If you decide to try it (and you should), don't call it cider, since that's an American term.
That said, you can get good bier there, but the best German biers come from Muenchen (Munich), Bamberg, (both in Bavaria, in the South) and Koln (Cologne) from the North). Since Bamberg and Munich are at the other end of the country, and Cologne is 2 hours north, those are kind of out of reach unless you have extra days you're staying to hang out. It would be awesome if you get to do that because Germany is awesome.
For Apfelwein, try this Apfelweinwirtschaft - Eichkatzerl on Dreieichstraße just behind Alt-Sachsenhausen. http://www.eichkatzerl.de/
It's much more "local" than many Apfelweinwirtschafts, so you'll get more authentic food. They have more to drink than just the Apfelwein. Do plan to spend on food. Restaurants are not cheap.
For bier -
Meinbier24 - http://www.meinbier.de/startseite.html
. Meinbier is a craft brauhaus and the brew kettles are right out in the middle of it all. Food's pretty good and it's not your typical tourist attraction. You'll find as many, if not more, locals than tourists. -
Bier-Hannes - Brauereigasthof (zur Mainkur) - http://www.bier-hannes.de/
Four local biers brewed here and a good small selection of bottled biers.
Haus Wertheim - no website - Fahrtor 1, Frankfurt am Main, Hesse Germany 60311
Cool restaurant that survived fires after the bombings during WWII. It has a neat story - might not take plastic.
Paulaner am Dom - http://www.paulaner-am-dom.de/
. Just like it sounds, this is associated with the Paulaner family of breweries. Primarily a restarant, they may or may not actual brew here.
Something to keep in mind in the Frankfurt region. Many of the small local brewers have been taken over by Bindings breweries. The sex in a canoe thing Gard has going about Budweiser? The local folks in Frankfurt tend to feel the same way about Bindings biers.
And since I don't know if you're well-versed in the biers you'll find there - here's some helpful info.
Obergariges Bier - They use top-cropping yeast in this bier. It tends toward a sweeter bier.
Untergariges bier - They use a bottom-cropping yeast in this bier. It's more of a lager.
(These two terms can be used in the description of any of the biers mentioned below.)
Alkoholfreies Bier - Just like it sounds - Alcohol Free
Berliner Weisse - 2.8% alcohol, its somewhat sour/bitter because it has lactic acid as well as wheat and barley. Typically this is drunk mit grun (with a dash of woodruff syrup) or mit schuss (with a dash of raspberry syrup).
Bockbier or Doppelbock - usually around 7% alcohol (Doppelbock is a little stronger). Bocks originate in Einbeck, near Hanover. These tend to be seasonal/craft brews. There's a bock for every occasion.
Dampfbier - steam brewed in Bavaria. Not sure of the alcohol content on this one, but it's a bit fruity.
Dunkles Lagerbier - brewed everywhere but originated in Bavaria. Lighter in hops, but the malt is dried at higher temperatures, resulting in a dark bier. (Dunkel means dark).
Export bier - high alcohol content because it's brewed for export. Similar to Dortmund, and kind of dry/sweet.
Helles Lagerbier - Helles is light - but in Germany this references the color, not the alcohol. It's a pale bier brewed mostly in Bavaria. Alcohol content runs in the 4.6% - 5.0% range.
Hofbrau - this comes from the royal breweries. Typically a wheat based bier, which for a very long time, only royal families had the right to brew.
Klosterbrau - these breweries belong to monasteries.
Kolsch - by German law, this can only be brewed in a small region near Cologne to very exacting standards. About 4.8% alcohol and sort of hoppy tasting. (That's the bier you saw in my pictures). This is typically only served in the .2L glass (Stangen or sticks).
Leichtbier - These are low-alcohol "light" biers and run in the 2.0% - 3.2% alcohol range.
Leipziger Gose - If you like unique, look for this. It's flavored with coriander and salt, which makes it sting on your tongue. It's very tart and a lot of pubs that carry it serve it with another alcohol for a sweetener like Kirsch or Allasch.
Malzbier - Malt bier. Sweet. Full. Aromatic. Typically Bavarian brewed.
Marzen - This bier is traditionally only brewed in March and is the bier most commonly associated with Oktoberfest.
Pils - bottom fermented bier. Very hoppy, and sort of a creamy feel to it on the tongue. It goes about 4.8% alcohol and you can find it everywhere.
Rauchbier - Dark, spicy, smokey tasting. (Rauch = smoke). Very yummy.
Schwarzbier - strong, dark, full. This is bier. About 4.8% - 5.0% alcohol. Made using hot-roasted malt. The ones I've had in Germany have a very decadent taste to them - something similar to especially good coffee or superior dark chocolate.
Wezenbier or Weissbier - Wheat biers running about 5.4% alcohol. If you go for Hefeweizen, it's a little heavier, a little yeastier tasting. The Kristallweizen is a paler, lighter with more carbonation. Both the Hefeweizen and the Kristallweizen are kind of spicy-fruity with a bit of a clove taste, IMHO. And.....if you drink this, don't take the lemon. It ruins the head and the taste.
So...Frankfurt bier lecture over. Hope you have a blast over there. Wish I could go along!
Last note - word of caution. If your menu says a sausage or meat dish is "vom Pferd," order something different unless you really really really really want to eat horsemeat.