After rightfully praising the commercial brewing world, just gotta add : I'm a longtime lover and brewer of the West Coast IPA family. I've had fresh Pliny, Alpine, Stone , Ballast Point ,etc. Know what ? They're freaking amazing, but, for hopheads, they're largely based on freshness. I like my IPAs fresh over their (x) months old, only out of freshness, not out of any misplaced ego . Vinnie, Patrick, and co. are beyond belief - their brewpub fresh IPAs leave you speechless. But a decently made dryhopped IPA with hops in keg can make a homebrewer feel pretty happy.
While I have yet to experience brewery-fresh West Coast IPA on the West Coast, I'm a huge fan of the style. I very rarely purchase commercial IPA anymore now that I regularly brew my own hoppy beers on a regular basis. While I certainly don't claim to brew better IPA than the pros, I can definitely brew it fresher compared to how it is available locally.
I've had a lot of mediocre craft beer, but in general I think a decent craft brew trumps a decent home brew of comparable style the majority of the time.
Personally, I still have a hell of a lot of learning and growing to do as a homebrewer. I do have enough experience to be able to brew suitably well to meet my tastes. When I brew a batch that I really nail, I'll take that over any commercial brew out there. Part of it is definitely pride, and the other part is because I know my tastes very well. Still, I'm sure that a decent commercial brewery would make the same recipe better the majority of the time. You can't help but have your process and ingredients dialed in if this is your livelihood.