Well, certain yeast strains such as Belgian's and Hefe's should be hazy becuase their flocculation is low. Flocculation is defined by Wyeast as "the ability of yeast to aggregate and form large flocs and then drop out of suspension." if you didn't already know.
Chill haze is when proteins and tannins become insoluble at lower temps. With that said, I don't believe Stone brews would have such a thing, so I would imagine that the beer your drinking is either in a glass with condensation surrounding it or is supposed to be that way.