Probably not adding much more than what others have said, but I think a lot of that is a combination of volume and the yeast still in suspension, doing it's thing, that blocks a lot of light. I had a witbier kit that looked very similar to that while it was fermenting. Now, 6 weeks later, it has a nice golden color like a Witbier should. It's darker than commercial, but not that far off. When it clears some and in a smaller volume of a glass, I'm pretty sure you'll notice it being distinctly lighter. Heck, I have an Amber ale that has lightened considerably since it became clear. It's become a genuine amber color now, while fermenting it looked like a porter.