Anyone know much about this and how to tell if an off-flavour is the beer itself or as a result of poor cellarmanship? I have had a few beers from one establishment that stank of eggs and tasted like eggs with a bit of garlic/onion in the finish, this was not the same beer either, is this is a yeast problem as a result of poor cellarmanship? I thought the onion/garlic might be a hop thing but the beers were not from the same brewery and I am pretty sure it was not the same hop variety. Any suggestions will be greatly received. Thanks.