I actually use the Voss in my NEIPA's because it stays hazy for a long while. I too was puzzled because it was supposed to be high flocculator. That being said, I have used it in all different types of beers including a pale where it dropped clear in a reasonable amount of time. I haven't been able to isolate the variable responsible for determining whether it's hazy or clear.
I thought maybe it was temp because for my NEIPAS where I want some of the citrusy esters this yeast is known for I'll ferment at 90F. If I want to suppress those for a relatively clean profile I'll ferment at 70F, I've brewed the same pale ale like that (70F both times), first time was clear and the second time it stayed hazy.