Yep Chill Haze. Caused by proteins.
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.
Primary: Kolsch; English Summer
Kegged Aging: Oktoberfest
Kegged Ready: Liberty Lager; Real Ale
Bottled Ready: English Barleywine '12; English Barleywine '14; Wee Heavy; Magpie Rye