We work with independent Catalan brewers to create small-batch beers enriched with functional ingredients. For example, we add vitamin D in products under 1.2% ABV, which is the legal threshold for adding nutrients. Anything stronger stays purely craft: we use EU-approved brewer ingredients, like Star Anise, Lemon Balm, Dandelion Root, and other key functional ingredients that have well-known functional properties. You can learn more about this on our Functional Ingredients page.

Right now, vitamin D is the only supplemental nutrient we add, and only to products below 1.2% ABV to remain legally compliant with EU regulations. Beyond added nutrients, many of the ingredients we use (grains, hops, botanicals, fruits, teas, living cultures) naturally carry a wide range of functional properties that brewers and food scientists have studied for decades (e.g., antioxidants, antimicrobial hop acids, prebiotic fibres, and digestive support from fermentation/live cultures). Our kombucha contains live cultures from fermentation (probiotic by nature). We never make health claims about our beers >1.2% ABV.

Many things we enjoy come with risks - driving, sugar, even sunshine. We all weigh the pros and cons, take precautions, and enjoy them in moderation. Alcohol is no different. At Canyas, we’re upfront about that and encourage mindful, social drinking, or 'drinking the Catalan way'. For our lower-alcohol beers (≤1.2% ABV), we add beneficial nutrients like vitamin D, probiotics, or antioxidants. They don’t erase the risks of alcohol but help top up nutrients many of us are missing. For stronger beers, the rules don’t allow supplements or health claims, and we respect that. We're very ingredient-conscious. The idea is simple: beer can exist on a spectrum, from light and functional to full-flavoured craft. We just want to make that spectrum more interesting - and maybe just a little bit better for you.

“Living beer” means beer that's still alive with its natural yeast and bacteria. These living organisms consume sugar to create alcohol and flavour. We skip pasteurisation and heavy filtration because they strip out much of what makes beer vibrant. Pasteurisation kills beneficial microbes, leaving beer more sterile or “lifeless”. By keeping our beer alive, the yeast continues to scavenge oxygen, keeping it fresher, and adds natural B-vitamins, amino acids, and flavour compounds that give depth and texture. In short, living beer is fresher, richer, and closer to how beer was always meant to be.

Yes. Our kombucha naturally contains probiotics thanks to the fermentation process. Our unpasteurised beers also keep their live yeast. We're also heavily inspired by Lambic and 'unkettled' sour beers, which are also probiotic. We have an unkettled sour in the pipeline.

We’re open about how fermentation works and the role of probiotics on our ingredients page, but please note we share this only as background information about ingredients and process, and don't make health claims about our products.