Cold condition the beer in the bottles for about a month and it should go away. Do not cool-warm-cool-warm too often or it will become permenant.
The way to avoid it is to use a kettle fining, Irish Moss, etc. and to get a good hot break and a good cold break (ie chill fast.) Lagering in a secondary will also help (really it's the same as cold conditioning in the bottle.) Gelatin in the secondary along with cold crashing it seems to help too.
Movementarians: Would you rather have beer, or complete and utter contentment?
Homer: What kind of beer?
Primary: Vienna Calling; Leffe
Kegged Aging: Helles; Best Bitter
Kegged Ready: Deuchars IPA; NBA; Dry Stout; Bohemian Pilsner
Bottled Ready: English Barleywine; Russian Imperial Stout; Wee Heavy; London Porter; Belgium Golden Strong; Westy 12; Arrogant Bastard; Magpie Rye Ale