As far as I understood most of them are a sach strains, over the 20 strains I heard of there is one norwegian containing lacto, and the one I'am curently using Simonaitis from Lithuania (mad pineapple esters, better than my neipa when I stepped it ut!).
And they are not sure if the lacto was originally part of the strain of it came later when people starting to spread it around the world.
The commercial one Sigmund voss is pretty good base to start with and honestly who doesn't get impressed by a clean less than 24H ferment @ 41c !
Then they key to get the esters are to underpitch and not oxygenate them (they are beast...), I head they could ferment as well as low as in the 10ish degrees but never tried.
I'am currently playing with the simonaitis strain, and later on will try to do a smash with the framgarden one.
http://www.milkthefunk.com/wiki/Kveik
Oh and If you want to get hold of close to original Kveik strains i suggest looking for facebook group with the same name, you could find some people willing to send you some.
P.S: Not sure if links are allowed but thought it would be useful.
Back to lagers, I cant wait to try my warm fermented NZ pils, I just hope it wont be full of diacetyl with the short time fermenting...