The importance of herbs in homemade beers

-My chhyang batches have plateaued, they are sour- forward or too sweet, there's not too much complexity
-Over fermentation makes it smell too boozy and not ideal for presentation, need a distraction
-Now I know why they use herbs and other bittering agents like hops to beers-to add complexity, and to hide the off flavors
-I'm going to buy a tonne of herbs from Tenzing Momo at Pike Place, and add to my batch for a week or two for chhyang. This will add variety, complexity, a sense of surprise and novelty, and hide the boozy flavor
-I have learned fermentation through 'deconstruction', somehow!