This annex is valid from: to Replaces annex dated: Location(s) where activities are performed under accreditation

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1 Annex to declaration accreditation (scope accreditation) Heineken Brouwerij oeterwoude Burgemeester Smeetsweg PH oeterwoude The Netherlands Location(s) where activities are performed under accreditation Head Office Location Abbreviation/ location code Head fice Burgemeester Smeetsweg PH oeterwoude The Netherlands Sampling A. Beer and wort Taking physical/chemical samples for all mentioned accredited types activities B. Beer and yeast Taking microbiological samples for all mentioned accredited types activity C. Water Taking physical/chemical and microbiological samples for all mentioned accredited types activities 6RME6 9XECUX 82QH8X and 9XECUX This annex has been approved by the Board the Dutch Accreditation Council, on its behalf, J.A.W.M. de Haas Director Operations Dutch Accreditation Council RvA Page 1 5

2 Annex to declaration accreditation (scope accreditation) Heineken Brouwerij oeterwoude D. Packaging material Taking microbiological samples for all mentioned accredited types activities membrane filtration Medium; mwln (without actidion) and Raka-Ray 9XECUX Organic analyses 1 Beer and wort Determination the content dimethylsulphide, acetaldehyde, ethylacetate, n-propanol, iso-butanol, sum (2-methyl-1-butanol and isoamylalcohol) and iso-amylacetate; GC- FID 2 Beer Determination the content diacetyl and 2,3 pentanedione; GC-ECD 6NTE2K 6NTE2K Inorganic analyses (Wet Chemistry) 3 Beer Determination the content carbon dioxide and foreign gas; respectively manometry and volumetric 4 Determination the turbidity; dispersion 5 Determination the physical stability; 7-days cracking test at 57 C 6 Beer and wort Determination the ph-value; glass electrode and ph-meter 7 Beer Determination the foam stability; Foam Stability Tester 8 Determination the content alcohol, specific gravity (20/20), ph and color; respectively NIR spectrotometry, density measurement, glass electrode and colorimetry, Anton Paar Beer Alcolyzer Plus 9 Determination the content sulphurdioxide; spectrotometry according to the Para-Rosaniline method 6NUBBL 6NUBHV 6NUBHV 9T2E6S 6NTDB6 6MQEHR 8R4GDE Dutch Accreditation Council RvA Page 2 5

3 Annex to declaration accreditation (scope accreditation) Heineken Brouwerij oeterwoude 10 Beer and wort Determination the color; spectrotometry 11 Determination the bitterness; spectrotometry according to the extraction method 12 Determination the content the apparent extract; densitymeter 6NTCQM 6NEET8 6MQEHR 13 Determination the content the apparent extract after end fermentation; densitymeter 9WRF Wastewater - Effluent and influent Determination the chemical oxygen demand; 8TAE8 15 Wastewater - Effluent Determination the ph-value; electrode and ph meter 16 Determination the content suspended solids; filtration and gravimetry 17 Determination the content total phosphor; spectrophotometry; cuvette test 18 Determination the biochemical oxygen demand after 5 days; oxygen meter 19 Determination the content ammonia; 20 Determination the content sulphate; 21 Determination the content total nitrogen; 22 Determination nitrate content; A4LFLG 7D9FVM 8TAF8Q 7BRF2G 8TAEVY 8TAF5M 8TAF78 8TAF45 Dutch Accreditation Council RvA Page 3 5

4 Annex to declaration accreditation (scope accreditation) Heineken Brouwerij oeterwoude Microbiological analyses 23 Yeast Determination the number aerobic Determination the number lactic acid bacteria at 30 C; pour plate method. Determination the number aerobic germs at 30 C; spatula technique. Determination the number lactic acid bacteria at 30 C; spatula technique. Determination the number wild yeast at 30 C; spatula technique. Medium: copper-agar with oxytetracycline 28 Determination the number wild yeast at 37 C; spatula technique. Medium: Wort-agar with oxytetracycline 29 Water Determination the number aerobic 30 Determination the number lactic 31 Beer Determination the number aerobic 32 Determination the number aerobic 33 Determination the number lactic 34 Determination the number aerobic 99PEHE and 6P7EX 6P7EEB and 6P7EX 99PEHE and 6P7ETE 6P7EEB and 6P7ETE 6P7D99 and 6P7ETE A9CBY en 6P7ETE 99PEHE and 6P7F4 6P7EEB and 6P7F4 99PEHE and 6P7F4 99PEHE and 6P7F4 6P7EEB and 6P7F4 99PEHE and 6P7EX Dutch Accreditation Council RvA Page 4 5

5 Annex to declaration accreditation (scope accreditation) Heineken Brouwerij oeterwoude 35 Beer Determination the number aerobic 99PEHE and 6P7EX 36 Determination the number lactic acid bacteria at 30 C; pour plate method. 37 Packaging material Determination the number yeast and bacteria at 30 C; membrane filtration. 6P7EEB and 6P7EX 99PEHE and 6P7F4 38 Determination the number lactic 6P7EEB and 6P7F4 Dutch Accreditation Council RvA Page 5 5