After 3 weeks in the Vaterland, I am convinced that he judges are looking for a Munich Helles like Augustiner. Helles tends to have a little more hop aroma and flavor when you get to the OberPfalz or Niederbayern.
I think the only commercial example that I've tried is Spaten. Certainly does make me an expert. Maybe the stuff they ship here is hoppier than what you get in country, I don't know. What I do know is that it had hop aroma and flavor, not much, but it was there.
My earlier point is that sometimes people align there perception to the guidelines and then take it farther than it should be. So if the guidelines say low to moderate-low, they take that to mean none, and they go looking for it like its an off flavor. In helles if they can detect any hop aroma they call it out as too much. So, in that beer apparently an ounce of 4% halertau mittelfruh at 60 minutes contributes too much aroma. Later in the day they are judging an APA that calls for moderate to strong aroma, which they take to mean blast in the face like you just buried your face in a bale of simcoe. Your beer had hops at 60, 20, 10, flameout, and whirlpool, but they cant smell them somehow because the beer isnt hazy or has hop leaves floating in it I guess.... In other words, in one beer 60 min hops gives too much aroma, in another a half pound in the whirlpool doesn't give enough.
Sometimes you just have to smile and say thanks and move on.