O.P. was brewed in March as a strong stout. Made with rye, oats, and flaked barley, and open fermented with a Canadian/Belgian yeast strain, the beer was transferred into three Big Bottom whiskey barrels and two Owen Roe wine barrels for maturation throughout the summer. Those casks were blended and now the beer, named after Canadian jazz pianist Oscar Peterson, is ready to go. The O.P. is very lightly hopped and drinks malt forward with big whiskey and oak notes. A fair bit of residual sweetness balances both the roast and spirit flavors, making the beer perfect for late night sipping.
The brewer markets this same or near-same product by more than one names. This can be the result of a brewer distributing this beer under different names in different countries, or the brewer simply changing the name, but not the recipe at different points in time.
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