Bottled beer develops a haze or cloudiness if chilled or stored in the fridge
Cold Temperatures (< 7°C)
(resulting in the interaction of proteins and polyphenols in the beer)
Most beers will be clear at room temperature but some will develop a haze when refrigerated. This is due to haze-producing proteins and polyphenols (primarily from the malt) suspended in the beer. When the beer is chilled, these react and clump into tiny particles which reflect light. These particles remain in suspension and make the beer appear hazy.
Chill haze doesn’t affect the taste of beer – only the appearance.
It is a common ‘problem’ with home brewers and some beer kits.
Allowing the bottles to warm back to room temperature may reduce the haze. Alternatively, leaving the bottles upright and undisturbed in the refrigerator for a few weeks will allow time for the protein to settle to the bottom of the bottles, and the beer may eventually clear. Other than that, there isn’t anything practical that can be done to avoid it. Commercial breweries and serious home brewers who produce fully mashed beers can eliminate this problem using various techniques. For home brewers who use beer kits the technicalities would become impractical for the hobby.
Just enjoy the beer for what it is or drink it out of a pewter or ceramic stein if the appearance bothers you!