Has anyone else noticed this becoming an issue by you as ciders become more popular. I often run into draft beer lines at bars and restaurants that are infected by the remnants of the whatever cider they chose to run through that particular draft line previously. The places that I've noticed this at swear they have a guy who comes in often just to clean their lines. I'm not sure if this guy in my area is just doing a poor job or if this is a problem elsewhere and that it is just extremely hard to get those flavors out of the lines. I'd assume the way around this for bars/restaurants would be to just have cider designated lines that beer never touches but I'm not sure how practical this is as I am not in the business. Either way it's an issue in my neck of the woods and for the basic beer drinker who does not know better it gives a poor impression of a whatever beer is being infected. Just had a amber lager from a local brewery totally infected by apple. Bartender said..."Yeah no-one seems to like that one"...I ordered a pint and saw why. It tasted nothing like it should have.