I just wanted to add another Kveiky data point here. (Namely, VOSS)
I brewed a 5-grain Vienna-leaning recipe that I've intended for a berry saison; it's mostly barley (27% MG-Vanora, 27% Briess Full Pint, 9% Munich), but also with some Rye, Wheat, Spelt, and Oats (3%) too. [It was partly an effort to use up a few odds and ends of grains leftover from other recipes.]
I split it into two fermenters; one was Lallmand Voss Kveik (pitched dry from packet), the other a saison slurry I've been nursing for a while (at this generation, an unknowable combination of Belle Saison and Fermentis BE-134).
OG: 1.060. The saison slurry took it down to 1.006 (90%), the Kveik-Voss took it down to 1.010 (83%). Both were in the FVs for 25 days before bottling, though they were both done & ready at 10 days (the Kveik may have been ready at 5 days, bubbling was all done at 3 days, and it was crystal clear at 5. Didn't measure gravity until 10 days.) Fermenting temp was 68F throughout.
After bottle conditioning for a month, I've tried the first Kveik Voss, and it was... well, unremarkably decent. Nothing in particular stood out as nice, or fine, or great... just solid, no flaws, and eminently slammable. I could knock back about 5 of these without thinking twice - but also without really noticing anything about it worth complimenting, other than it being "good beer."
Admittedly, I was a bit disappointed at first, as it was the first beer I've made that didn't have something noteworthy to comment about it, flavorwise. But it's a good beer, and I will enjoy the remaining bottles, I'm sure. Just no character.
ETA: oh, I hopped it to about 42 IBUs (I can't recall which hops I used, probably Styrian Golding and Crystal, IIRC) and was surprised at how little hop character there was. Which made my wife happy, but I was expecting more hops character.
I have not yet sampled the first saison from this split batch for comparison, but that will be interesting. In coming weeks, I'll do a side-by-side tasting with some friends to see what they think.
So far, I am impressed with its speed (even at 68F!), but I don't know that I'd use it much in the future. Granted, I should try to hotbox a batch at 75F-80F degrees or more to really exploit its notable features, but my basement just never gets above 68 at the hottest times of the summer. I'd need to ferment it in a different location on purpose, and that's just not of much interest to me since I enjoy my basement setup as it is.
