I started playing around with Kveik cultures I received from trades on Milk The Funk back in 2015 or so. I probably have about 25 batches or so. Alot of the flavors and fast turn around time seemed like it would work well in hoppy beers, but I am now leaning against that conclusion.
My hoppy beers made with kveik have amazing initial hoppiness, but the freshness fades insanely quick. I am/was extremely mindful of oxidation, even managing to spund many of the batches by transferring to the serving keg 24 hours into fermentation, but the problem persisted. I think high temp dry hopping results in unstable hop flavors.
My SOP was typically this- Pitch an active 200ml starter at around 90 degrees, dry hop at about 50-70% attenuation, transfer to serving vessel about 24-30 hours in to spund at the tail end of fermentation. I would push beer with gas from my brewbucket to a keg either flushed with co2 from fermentation or filled with sanitizer and pushed with gas.
the beers were usually ready to drink by day 5-7.
The initial hoppiness stuck around for a few weeks then faded rapidly. I no longer use kveik for hoppy beers due to this problem.
also, the flavors from kveik vary greatly. Some were extremely clean, others fruity, usually leaning towards orange flavors.