keeping kegged beer cloudy

This just hit me all of a sudden: how do you keep yeast in suspension pint after pint for kegged beer? I've got a witbier about to go into the fridge and I want to know how to get that cloudy yeast character to it. With bottles it wasn't such a problem, but in my experience a perk of kegging (which I want to avoid in this instance) has been very clear beer.

Am I doomed to drinking a clear Belgian wit or is there something I can do to stay true to the style?

you can always flip the keg over before a pint

I noticed this with my wit I had kegged.

My last pint was crystal clear. My first was a nice thick yeast haze.

Just remember to shake the keg up a bit before pulling the first pint of the day, or you could flip it like satyr said (just remember to disconnect your Co2 line!!)

i've heard you can also just give the keg a 'kick', something to disturb the yeast sediment that has fallen out of solution.