Here is my opinion.
Things that generally benefit commercial beer:
-Very consistent and predictable efficiency on mashing
-Mash tuns and fermenters that are sized with width/height/pressure ratios that are theoretically best for the job at hand
-Much more accurate temperature control
-Better oxygenation/aeration techniques
-Filtering. I know that a lot of the commercial breweries know exactly the ppm of yeast they leave in the bottle.
-Yeast lab and all the benefits that come with that: accurate viability and pitching rates, generational management, mutation management
-Always all grain, never extract
This that generally benefit homebrew:
-Freshness
-Flexibility, freedom, 'accidents'
-Unconstrained by commercial demands, pricing
-the LACK of consistency
-More product experimentation (We can use lots of different malts and weird adjuncts - commercial breweries don't/can't do this as much)
-Freedom to use many more yeasts from around the world. Most commercial breweries use 1-3
-Artisan care and monitoring. Quite different than lab and device monitoring, homebrewers watch their beer very closely and carefully at each step. A team doesn't do it, one person does.
There are definitely benefits to both styles - but a very resourceful and thorough homebrewer can take the good elements from commercial brewing and leave the impractical ones behind.
We get hung up a lot on consistency - but I don't think consistency is as important as others do. It is VERY important for selling a mass market product, but isn't a marker of 'quality'. Think about McDonald's vs. your favorite family-owned restaurant. McDonald's is probably much more consistent, but the chef at your favorite restaurant can use more seasonal ingredients, can better adjust for moment, kitchen conditions, the palate of the diner in question.
In brewing, we talk about consistency a lot because we want to 'hit our numbers' and a lot of us think about going pro some day, but it isn't something that bogs me down. Sometimes missing my numbers gives me a delicious beer. Is it better or worse than what I set out to do? Who knows. I certainly never worry about consistency when cooking, I don't even use recipes or measuring cups. Brewing might be a bit closer to baking in that regard, but I still think the lack of consistency and the accidental homeruns are exciting, not a bad thing.