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  • Barneys Skirl Scottish IPA at The Beerhive, Edinburgh. Free UK shipping.
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Barneys Skirl Scottish IPA

Barneys Skirl Scottish IPA

£4.50
£4.50
Sale Sold out
Tax included. Shipping calculated at checkout.
Producer Barneys Brewery
Country Scotland
Region Edinburgh
ABV 5%

Tasting Notes

Caramel Malt, Orange Peel, Pine and Biscuit

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IPA Scotland

This Pairs With:

Chicken BBQ Meats Summer Drinking Indian Curry Pizza

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More About Barneys Skirl Scottish IPA

Brewed in collaboration with our good pals from Colbier, Liverpool. Baird’s Malt’s Scottish Ale Malt dominates the grist, with our favourite Chevalier backing up. A bitter, piney and resinous IPA, with a grassy complexity brought by the hefty dose of Zappa, Chinook, Cascade, Cashmere and Columbus hops. Finished with a Jasper Yeast strain whose ancestry can be traced back to McEwan's. Expect dank, bitter, piney, resinous, tropical.

Meet the Producer, Barneys Brewery

Barneys Brewery

Style: Brewery

Barney’s Beer is one of those breweries that feels completely tied to its city in the best possible way. Based in Edinburgh, Barney’s has spent years quietly building a reputation for approachable, flavour-driven craft beer without ever disappearing too far into gimmicks or hype-chasing chaos. The brewery sits in the Summerhall area of the city, tucked into old industrial buildings that feel perfectly suited to modern Scottish brewing. There’s something very Edinburgh about the whole thing really, creative, independent, slightly scruffy around the edges and full of people who care deeply about what they’re making without needing to shout about it constantly.

Founded by Andrew Barnett, whose nickname “Barney” gave the brewery its name, the project originally started after years working in brewing and hospitality both in Scotland and abroad. From the beginning, the brewery focused on producing modern craft styles that still felt balanced and genuinely drinkable rather than simply trying to win internet points for adding increasingly alarming ingredients into fermentation tanks. That approach helped Barney’s stand out early on in Scotland’s growing craft beer scene. The beers always felt brewed by people who actually wanted you to finish the pint, which sounds obvious but occasionally becomes surprisingly rare in modern craft beer.

What makes Barney’s especially appealing is the range itself. The brewery moves comfortably between classic styles and more modern hop-forward beers without feeling confused or trend-driven. Their pale ales and IPAs tend to focus on freshness, balance and bright citrus character, while darker beers lean rich and smooth without becoming overly heavy. Even when experimenting with newer styles, there’s usually a restraint underneath everything that keeps the beers approachable. You get the sense the brewery is more interested in consistency and quality than creating one viral release before immediately pivoting to smoothie sour stout IPA hybrids or whatever the internet’s demanding this week.

The brewery also became known for its strong connection to Edinburgh’s food and hospitality scene. Barney’s beers appear everywhere from independent bars and bottle shops to restaurants and festivals across Scotland, partly because they pair so naturally with food and social drinking. There’s a welcoming quality to the beers that makes them work equally well for seasoned beer nerds or somebody just looking for “something nice that isn’t lager.” Always a useful category to exist in.

Part of Barney’s charm comes from the atmosphere around the brewery itself too. Summerhall has long been one of Edinburgh’s creative hubs, full of artists, events, food businesses and festival energy, and Barney’s fits naturally into that environment. The brewery feels connected to local community and culture rather than existing as some isolated industrial production facility miles outside the city. Even the branding carries that same relaxed confidence, modern without feeling overly polished or corporate.

In a Scottish beer scene now packed with excellent breweries, Barney’s has managed to remain quietly respected by simply doing good beer consistently well. No massive ego, no endless marketing nonsense, just properly made craft beer with personality, balance and enough variety to keep people coming back. Which, honestly, is probably harder than making a triple marshmallow maple imperial pastry stout anyway.