At a big Oktoberfest party, one of the guys in my club brought a Märzen brewed with a Kveik Yeast. I was floored as to how good it was. He fermented at 90F under pressure in a modified Sanke keg. It was brewed, fermented, carved and finished ready for serving in a week! There was a minor fruity note mid swallow, but nothing too objectionable.
I've got to get my but in gear and brew with the Kveik blend I got handed to me at HomebrewCon.