I've had it twice, tho to me it's "green apple." It was so prevelant that even folks who knew nothing about beer said "smells like green apples!" as their very first comment.
Both times, it aged out, and actually turned into fantastic beer. Took a month or more though. So don't dump it!
These beers were bottled lagers which were kept at 45 to 60 degrees (after a normal lagering period in carboys). So based on that I would guess that keeping the beer at a temperature that the yeast are still active, is a possibly important thing. You should be at an advantage though being in kegs, with a greater healthy yeast concentration available to process this.