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The carbon isotope ratios (δ¹³C) of 160 beers from around the world ranged from −27.3 to −14.9‰, primarily due to variation in the percentage of C₃ or C₄ plant carbon in the final product. Thirty-one percent of beers had a carbon signature of C₃ plants (barley, rice, etc.), whereas the remaining 69% contained some C₃−C₄ mixture (mean of mixtures, 39 ± 11% C₄ carbon). Use of C₄ carbon (corn, cane sugar, etc.) was not confined to beers from any particular region (Pacific Rim, Mexico, Brazil, Europe, Canada, and the United States). However, the δ¹³C of European beers indicated mostly C₃ plant carbon. In contrast, U.S. and Canadian beers contained either only C₃ or C₃−C₄ mixtures; Brazilian, Mexican, and Pacific Rim beers were mostly C₃−C₄ mixtures. Among different lagers, U.S.-style lagers generally contained more C₄ carbon than did imported pilsners. Among different ales, those brewed by large high …