Originally Posted by mithion
I couldn't quite figure out what type of hop they used for bittering, but there was certainly quite a bit of german noble hop character in the nose.
Amazingly enough, they use (extracts of) cluster, galena, and/or nugget. This is from BLAM. The Hallertau for flavoring is spot on.
Several things could go wrong to influence the aroma. The right bittering hops and yeast come first to mind, but the water profile, fermentation temp, and many other factors could have an affect as well. Shoot for a soft water relatively high in bicarbonates. Pitch yeast at 68F and let it self rise to 82F, ut try to keep it from getting higher than that. Good luck!