Did you use WLP400 or 410 and at what temps? The judges were probably looking for these characteristics; some phenolics, some tartness, some spiceiness. The guidelines state - "Ale yeast prone to the production of mild, spicy flavors is very characteristic. In some instances a very limited lactic fermentation, or the actual addition of lactic acid, is done." You might do some research on the Hermann mash (if you're an all grain brewer), think about open fermentation, read up on fermentation and the production of phenols/esters/etc. Post your recipe and your proceedures for more detailed help. Cheers, j