It seems that it was used at New Belgium primarily for yeast storage between brews, not fermentation.  AFAIK, New Belgium stopped doing it after a short trial (one batch of Fat Tire) when they found it led to premature staling and off flavors.  I know of only one controlled test of it on the homebrew level and the tasters in a blind triangle tasting preferred the beer made with O2 instead of OO.  The results are [here][1]..


  [1]: http://hbd.org/discus/messages/43688/45581.html