Not actually 100% correct; lack of proper sanitation can allow natural yeasts to infect the batch and result in the production of H2S. H2S will dissipate or you can treat it with copper to facilitate dissipation. I've used EC-1118, Montrachet and Pasteur Red to make batches and never a whiff. I don't deny that the use of some particular yeast can also cause that reaction, especially if you are trying to up the ABV by throwing in more sugars... but if you followed the original recipe and are getting a smell then look to your cleanliness as a primary suspect.