[ynotbrusum]

Could be a combination of old hops and a Brett infection to produce the isovaleric issue, which may manifest itself in a hazy, off color? 

https://beersensoryscience.wordpress.com/2010/12/09/isovaleric-acid/

I have not witnessed oxidation do that much in terms of changing the color of beer, but maybe so?

[AmandaK]

I call it "salmon" color and find it comes from oxidation.

Same here. That kinda off-gray/off-green color is similar to the fatty layer of salmon between the meat and skin (is there a name for that?). I associate it with oxidation/poor handling in much the same way that oxidized mead can have a different color at the edge of its meniscus (or an overall duller color than younger/better handled meads).

[Joe Sr.]

Could be a combination of old hops and a Brett infection to produce the isovaleric issue, which may manifest itself in a hazy, off color? 

https://beersensoryscience.wordpress.com/2010/12/09/isovaleric-acid/

I have not witnessed oxidation do that much in terms of changing the color of beer, but maybe so?

I oxidized a saison once by shaking the keg to force carb it.  I forgot, apparently, to purge the head space.  The beer turned pinkish.  It was nasty.

[HoosierBrew]

I oxidized a saison once by shaking the keg to force carb it.  I forgot, apparently, to purge the head space.  The beer turned pinkish.  It was nasty.

I did something similar several years ago with a keg of hefe - it initially was a pretty pale hefe (maybe Ayinger Brau Weisse level color) and ended up the color of Schneider Weisse. Only not as pleasant.

[denny]

Looks exactly like the ones I've had.  I think it's a combo of oxidation and infection.

[jeffy]

I call it "salmon" color and find it comes from oxidation.

Same here. That kinda off-gray/off-green color is similar to the fatty layer of salmon between the meat and skin (is there a name for that?). I associate it with oxidation/poor handling in much the same way that oxidized mead can have a different color at the edge of its meniscus (or an overall duller color than younger/better handled meads).

Thanks, Amanda.  I was wondering if anyone would agree with me.
Of course this doesn't explain the other off flavors.

[brewinhard]

Oxidation at very least.