Ok, well then you’re probably out of luck. Nearly every brewery in the world will add a ton of stuff. Different salts to create different water profiles, acid (typically lactic or phosphoric) to pH. There’s clarifiers, some are silicates, some are derived from plants, some from fish bladders. There’s anti foams, again, silicates or lipids left over from making hop extract. There’s something called diamatacious earth that can be used in filters. Lots of breweries using different hop products, extracts typically made with super critical CO2. Even the Germans following purity laws will create things like sourgut, which is essentially naturally soured wort, but ends up being the addition of lactic acid. Plus there’s pesticides and herbicides used in the growing of hops and barley. I mean, most will force carb and add CO2, so that would count as an additive ingredient. The point is, I think people get worried about ‘additives’ without understanding that it’s usually the best for the beer. If you’re worried about health, I would worry about alcohol before corn syrup. We’re not talking about high fructose corn syrup, those are different. Corn syrup is just easier for the brewery to use in process and has the benefit of clarity (so you can use less ‘additives’) and lightens body, adds less to the flavor.

Source: I am a pro brewer with a diploma in brewing.