Chill haze is something that is usually associated with lager, not ale. Then again ale is not traditionally served at the near freezing temperatures that cause a pilsner made from under-modified malt that was mashed without a protein rest to haze up.
Maybe the acid from the citrus has an effect. Either way if it's just cosmetic I wouldn't worry about it.
Now if you've also got rings in the necks of the bottles, or bottles that start to foam up when you uncap them, then you've likely got an infection. But clear beer that clouds up in the fridge isn't worth stressing over. Maybe it's something you could figure out how to do on purpose. Patent it and get rich!
+1
I only worry about chill haze when I'm going to be entering a beer into competition. Usually though, when I'm expecting a comment about chill haze on my score card, I don't get a negative comment. I attribute that to the fact that most beers in a competition has warmed up enough by the time that they are judged, that the chill haze has disappeared by the time the judges pour it, due to the warmer serving temperature frequently found in a competition!
Ales are usually judged at the preferred serving temperature. Lagers are sometimes judged at ale serving temperatures. When I used to judge, I would sometimes notice that the first few lagers fresh out of the fridge might have chill haze, where all of the later ones that I judged didn't have it. Luck of the draw or bad luck of the draw, when you have a chill haze issue. I always made note of a really cold lager first out to be judged that was crystal clear in my comments! Once I got to the later lagers in that category, it was difficult to judge for appearance. You can't really tell sometimes if a lager served warmer, through no fault of the brewer, had a chill haze issue.
