What you are seeing is comprised primarily of yeast and some protein, and its presence is fairly typical for our beer. We do not filter any of our ales.
Most of the yeast cells and malt protein complexes will settle out in the fermenting vessel due to gravity, but some will remain in the finished beer.
This material will continue to settle out in the bottle, can, keg or mini-keg, forming a layer at the bottom. The color of the sediment can range from a creamy white to a dark tan, depending on the style. There is some variability from batch to batch in the amount of residual yeast, so the thickness of that layer can change.
Depending on the ratio of yeast to protein, some of this sediment will bind together and form particles that are easily roused back into suspension. A cold environment will accelerate the process. In addition, cold temperatures can cause proteins to clump together into what is called chill haze, making the liquid cloudy.
This is completely normal and will not negatively affect the quality of beer or the flavor.
Darker particles are similar, but slightly different. Those are dried out yeast particles that have become dislodged from the walls of our fermenter.
We recommend either pouring the beer into a glass slowly, leaving the last bit of sediment in the bottle or pouring half into a glass, gently rousing the bottle or can, and then finishing your pour. The yeast is a major flavor component to the taste of our beer, especially with Oberon.