Commercial brewing is the bastardization of homebrewing, not the other way around. I really feel that they are the ones in the sub-optimal position.
This is just my personal opinion, but if I had to choose which of the two options below is more conducive to experimentation, more likely to advance the art (but admittedly perhaps not the science) of brewing, and generally be more enjoyable, I’d go with the first one.
Brewing small batches without regard for mass appeal, marketability or cost of ingredients
Brewing the same recipes over and over, thousands of gallons at a time in a profit-motivated enterprise.
Also, while I understand that this was not always the case, I think homebrewers today have access to the equipment, knowledge (just look at how many brewing texts geared towards the hobbyist have been published in the last 5 years) and ingredients necessary to produce beer that rivals (and in some instances exceeds) that being produced commercially. I just don’t see a whole lot being done on a commercial scale that can’t be replicated, if not improved upon, by homebrewers (though there are of course exceptions).