Funky to me, would usually indicate a contamination with wild yeast or bacteria. But this would be apparent in strong sourness, or some barnyard-y funky Brettanomyces character, or a whole host of other indicators, including the likely formation of a pellicle on top of your fermenting beer.
If you otherwise taste clean beer it is possible that she is talking about the yeast bite from unfiltered beer. You could take a bottle that has been in the fridge and settled clear for at least a week. Carefully decant the first half into one glass. Then, swirl the remaining liquid to rouse the yeast and pour that into another glass. Ask her if one or both samples taste 'funky'.
Is she drinking the beer straight out of the bottle? If so, after the first drink sip sediment will be stirred up from the bottom of the bottle.
If it turns out she doesn't like yeast in the beer, you can make sure she uses a glass and that she is not pouring the last 1-2oz out of the bottle, or you can use finings before your transfer to the bottling bucket to further clear the beer after fermentation. There is some stuff called Biofine Clear that is vegan friendly and works incredibly well.
Taste paneling is a very difficult thing to do. Vocabulary is different, not to mention tolerance thresholds for different compounds. So it is entirely possible that you have a brewing/fermentation issue, say with high levels of diacetyl or DMS, but if you aren't sensitive to it, you won't notice it.