To clarify, the claim from Lallemand is:Novalager is a great WF lager yeast; their major selling point is absolutely NO sulfur production
"utilizes patented technology from the University of California Davis (USA) that inhibits the production of hydrogen sulfide (H2S) off-flavors"
My warm fermented NovaLager (at 15 PSI in a keg at around 70F) did have a noticeable amount of "sulfur" that took a while to clean up. The rep from Lallemand said that NovaLager does not produce hydrogen sulfide (rotten egg smell), but it will produce sulfur dioxide (match stick smell).