[forlulz]

For a long time, in the UK at least, clarity just is more visually appealing. In the past the role of the cellarman was much more hands-on; there was a time where beer was unfined leaving the brewery and fined on delivery once casks were put in place. Much of this art is disappearing, but it has been a while that the beer has been designed to be clear. With that, the bottom of casks are murky with yeast (since filtering is uncommon) and isinglass - which may make you ill (it tastes bad too) so cloudy beer has been associated with off beer or the end-of-cask.

I've tried serving a cask wheat beer which was rejected purely by appearance in the past.

Mind you, things have been changing rapidly in 5/6 years and many breweries make their tasty products without isinglass (or vegan-friendly alternatives+). Some choose to be fairly close to pin bright and others less so - depends on many things like more flocculant house yeast, etc.

I can say that around 5 years ago, a brewery made the decision to switch to being unfined for flavour - and their products were cloudy then onwards. It was difficult to 'sell' then, but now it's a commonplace. And yes, a pub did an informal experiement: flavours were altered with the addition of isinglass but from a general public opinion was divided in which they preferred (almost 50/50)

+ not necessarily equivalent. Some products are introduced during the brewing process, not after