I find this thread quite interesting. I have not found many other places where people are talking about how Kveik yeasts sometimes mute hop flavor and aroma. This has also been my experience, but not in every case and not with every hop variety.
I have been playing around with Kveik yeasts for about six months and I still feel like I do not really have a handle on them. So far I have used Voss and Lutra. With the Voss, I have made the same American Pale Ale recipe on four different occasions. It is a single hop recipe and each time I used a different hop to try to get a better feel for what the Voss was contributing. The hops used were Sabro, Cascade, Southern Passion, and Centennial. The Centennial and Cascade batches were very similar. I did not taste or smell much of what I normally expect from those hops. Instead, these batches tasted and smelled like the orange that I think people typically associate with Voss and that was about it. It wasn't bad- it was quite good, but I do feel like the orange yeast esters muted what I normally expect in aroma and flavor from the cascade and centennial hops. The Sabro batch, however, was really remarkable! The orange was still there, but it took a back seat to what the Sabro hops brought to the beer. The way that Sabro interacted with Voss produced something that was new and fantastic for me! I will make that one again! Then there was the southern passion... I almost don't want to include this one in my reporting because it was bad and I do not think that it was Kveik's fault; I think that the hops were old or oxidized or something. I don't know. I had never used southern passion before so maybe that is just how they taste and I don't like them.
The Lutra batches have been more varied in terms of recipe. First, I made a bohemian pilsner. It turned out really nice and drinkable. Was it exactly what I would expect from this style? Not totally. However, it was really tasty and the Saaz hops were obvious. Then I made a Gose with Lutra that is still fermenting right now, but the gravity sample tasted promising. And finally, I did an IPA with Lutra that I kegged last night. I will give it more time in the keg before I make any real judgement on it but I will say that, as of right now, it has VERY LITTLE aroma and the hop flavor is not what I would expect from the types and amounts used in this IPA (chinook, mosaic, centennial, Amarillo).
In the end, I really do not know what is causing the varying results that I am experiencing. It could be my methods, it could be that different hops work better with this yeast, it could be that this yeast is a terrible choice for some beer styles. I hope that others will come along and discuss their experience and results with Kveik yeast in hoppy beers because that could certainly help to broaden my understanding.
Sorry for the long post. I just wanted to be thorough.