I live in TX, have the hottest room in the house for fermentation and aside from a swamp cooler for temp control, I eccentially have no temp control. I have used 3 kveik yeasts and found Hothead from Omega to be the best and closest to the WyEAST 1388 used in the BOMM protocol. The yeasts are nothing alike, but do tolerate the same final ABV around 15% give or take. I find the kviek is much more forgiving in terms of temp upper limit, as well as swings. It requires more nutrient than a normal brew, and seems to stall if the temp drops below 75 degrees Fahrenheit.
I know Denard says 1388 is the lynchpin of his recipe and it is true, if you can keep temps down, but his methods as far as nutrients and PH buffering, combined with kveik, in my humble opinion can make any mead drinkable in a month or so, even without 1388.