Nobody seems to be saying the Norsk Is a full-on saison, one guy in that thread seems to find a bit of "phenolic/booziness", which sounds like he can't quite express what he's tasting. I too got a slight weirdness from Voss which may be from not feeding itenough, TYB me tion a bit of spice in their official description :
https://www.theyeastbay.com/brewers-yeast-products/sigmunds-voss-kveik
Also note the high attenuation listed - Omega list all theirs going over 80%. This all sounds more like kveik, not less. And the European dried yeast companies have been rather quicker to launch kveik - the German company that some link to CML has one IIRC.
Whilst the warm lager people like both 34/70 and M54 for their temperature tolerance, they find 34/70 doesn't flocc as well - and 34/70 is so famous you'd expect a better market if it was resold as German. That's my thinking behind S189 - there's a bigger market for Cali Commons than Swiss lager, it would work from a marketing perspective - and it seems to work quite well as a warm yeast. But I certainly wouldn't rule out Mauri/Coopers , you'd expect an antipodean company to use the southern hemisphere yeasts as their first port of call.
Yep, Koln only came out in the summer.
Repacking certainly does happen, with and without the knowledge of the source companies , a blatant example was when Lallemand took 18 months to get New England into retail packs. But CML seen to be way beyond that stage now, they're big enough to get custom packing done at source. Be interesting to see how Brexit affects them.