There is definitely something to it. As larger breweries latch on to some of the more popular aspects of craft beer (relentless dry-hopping, for example), craft brewers themselves could be focusing their efforts on less scalable yet equally interesting techniques. The B&B post mentions experimenting with different yeast strains or less widely known styles such as saison. Stone, Victory and Dogfish Head work together in the States to get this idea right. They collaborate on just such a beer. They made a video about it, in which they state explicitly that their recipe cannot be scaled up for the larger breweries.
But all this made me think.
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wassssuuuupppp |