In the beginning, a lot of the people that came were gastronomy people and they spread the word.By signing up to the VICE newsletter you agree to receive electronic communications from VICE that may sometimes include advertisements or sponsored content.Ramses: People are like, "Is it raw wines or naked wines or…" Fuck. Usually natural winemakers are more like farmers than winemakers, and they're super-interesting people.I didn’t know anything about trans women, and had no idea why I felt so turned on by seeing trans women’s bodies.Ramses: There's a lot of wankers in the business and I don't wanna be one of them. Is it Mediterranean? Otherwise there wouldn't be all these bio shops. If a thing is dying for you, you do nose-to-tail, or you should, also because it's more interesting. We don't do it as a way to brand ourselves. If you're gonna get fucked up, you might as well do it with the best stuff you can get.Ramses: If the wine's good, don't need to do anything. See more wine bars in Berlin on Tripadvisor. No, there isn't. But people are like, "it defines societies and religion and fucking territories" and all this shit. They'll say, "We know you've got nice wine. You just open it. "They talk talk talk, yap yap yap!

There's a massive difference, a huge difference. Baden im Wein. The people who go to Industry Standard can go there afterwards. We could try to please everyone, but then we're not pleased ourselves.

A classic Neukölln bar, the JAJA wine philosophy is all about small, artisanal producers and natural, additive-free wine and the 300 bottle cellar is heavily dominated by French wines, a homage to the owners Etienne Dodet and Julia Giese’s heritage. People don't want to hear your fucking speech. Ramses: And then there are secondary things, like they allow for skin contact, maybe a little bit longer than usual, to add different characteristics to it, and that's when you get orange wine. Fuck off. And then we go there and start talking to him in Spanish and he just goes fucking wild. I mean, I still have a hard time describing what the fuck Industry Standard is, except for the fact that it's good food.

… It's just categories of bullshit. They're kind of lame. Every once in awhile, we'll take something like a classic Riesling.

Let the grapes do the job.Ramses: It's almost unfair. I don't like super-funky natural wines. Our chef Hannes Broecker proposes a weekly menu of mouthwatering, creative plates to pair with our selection of natural wines. No marketing in the world can fucking change that. That's why the kitchen's in front, because we're the ones who are here 16 hours a day. They have balls.But if you are going to get food out, please for the love of god, make sure to tip.In a world where everyone’s a chef, the most basic of basic knowledge has surprising value.Tom: We might do things that are a little weird.Tom: I think we're also lucky. It's a matter of respect. France—with more than 400 producers—Italy, and the UK have already caught onto their appeal, but until recently natural wines were scarce in Berlin.Ramses: "Come over and have some dinner." Of course there's a connection.Tom: You'll always have people who come in and say natural wines are bullshit, but if you ask that person to show their favorite wines, I can almost guarantee that one will be a natural wine.All photos courtesy of Industry Standard.Tom: We're like, "We love your stuff, dude!"Ramses: "Why do I have to pay for bread?" Fuck you, it's good bread."I need to tell my story. It's like, if you have a really terrible whiskey that has colorants and stuff, you're gonna wake up with a banging headache. You can buy the coolest chairs and the best plates and the finest crystal glasses and all this bullshit. JAJA is the cosy Berlin haunt and refuge for natural wine enthusiasts in beer drenched Berlin.

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