Pils Style Guideline Issue

[Mills]

Here is what is stated for German Pils:

2A. German Pilsner (Pils)

Aroma: Typically features a light grainy Pils malt character (sometimes Graham cracker-like) and distinctive flowery or spicy noble hops. Clean, no fruity esters, no diacetyl. May have an initial sulfury aroma (from water and/or yeast) and a low background note of DMS (from Pils malt).

Why is the term distinctive used when in the vast majority of the guidelines we are engrained with the descriptors: Moderate, low, none, high, etc.

As a judge is distinctive the same thing as moderate?

Mills

[siwelwerd]

As a judge is distinctive the same thing as moderate?

"Moderate" is a quantitative descriptor and "Distinctive" is qualitative, so I don't see how they could be the same thing. The way it is worded seems to imply that any nonzero level is acceptable. Under flavor, hop flavor is "low to high", so I would expect a corresponding hop aroma.

I'm no expert, but that's how I read it. Would love to hear some more experienced judges' interpretations.

[whoateallthepies]

Not a judge but I think it has more to do with the distinctive German Pils spicy hop character of noble hops such as Saaz and Halertauer.

A low to high hop flavour of citrus and pine would be not to style.