Depends on how fresh is a fresh keg, might have been a little green. Out side of IPA's and Wheat beers, most of my kegs are 3-4 weeks cold conditioned then transferred to cold empty keg after clearing sediment. I do this because if I grab a keg to go I won't have to worry that it will cloud with stirred up sediment. This method needs more kegs but I don't use fining agents or filter and I consistently have clear beers.
OR the type/style is just not good for his/her pallet I have 12 taps each with a different type of beer if your new to my place you get a 3oz sampler til you find a beer you like. I enjoy most types of beer but veg/fruit/highly spiced are at the bottom MO but I really enjoy Lambics so tastes are varied.