It's more the other way. One reason yeasts are so successful in the wild is because they can survive in dry form over the summer on fruit trees, vines etc and then revive when the rains come. It involves a lot of different factors, mostly to do with membrane structure but also heat-shock proteins and others - yeast that like extremes of hot and cold seem to be better at surviving desiccation in part because they have more sophisticated control of their membranes to cope with temperature swings.
But this comes at a biological "cost", so the ability to survive desiccation may be lost if it's not needed. A British yeast that's had a soft life being repitched in a brewery has not experienced desiccation for centuries, so it's no wonder that they don't cope well with it - you can regard a lack of desiccation tolerance as a sign of domestication. Whereas kveik was regularly exposed to drying so it didn't lose the ability to survive it, it failed to "unadapt".
If you want to get more into the science of all this, search your favourite academic source for yeast anhydrobiosis.