reusing yeast slurry from beer for a cider batch? (and vice versa)

Ingredients
1

Assuming relatively similar OGs, are there reasons not to use a yeast slurry from a finished beer fermentation for making a cider?

(And/or vice versa?)

Will my cider taste hoppy?  (And if so, is that a bad thing?)

Some slurries I’ve got sitting in my fridge include a Wyeast 1272 (American Ale II/Anchor), a 1728-Scottish, a 1968-ESB, and a Kveik-Voss.  I was thinking of using the Anchor…  I also have some dry yeasts, but I’ve got these slurries just hanging out doing nothing.

2

That’s what I usually do and have had no problems. Although it’s almost always 1450, not kveik.

3

Cool.  Thanks!

I also have a 1450, but it’s busy right now making beer.  I guess I could wait a couple of weeks for the 1450 to become available, but I want to get the cider started now.  Decisions…