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A big part of the 'craft beer revolution' for me is supporting local businesses as many of my favorite brews are local to my sate or region. Also since macros have such a choke hold on distribution many of the best local crafts can only be had at taprooms or brew pubs which also plays nicely into 'supporting local' and they're fantastic social centers.

I don't think macros could ever really touch those aspects of the scene.

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At least where I live, I've been noticing the craft-beer scene gravitating a bit more towards "beer bars", bigger places with a lot of beers on tap, anywhere from 20 to 100+ depending on the size of the place. I could imagine the quasi-craft beers from the big companies doing ok in that setting, depending in part on who runs the place and how they label their beer lists.

However I think what the big companies are more worried about is mass-market settings, like restaurants, "normal" bars, and six packs in the local liquor store / supermarket. Craft beer has been making some inroads there, vs. being restricted to only people willing to explicitly seek out craft beer. Those account for higher volume, and threaten the big companies' market share, so they'd like to develop some alternatives for those settings to counter it. I think the small-volume local brewer who's only found in one shop doesn'd really threaten them. But they're very worried about the amount of sales national players like Lagunitas, Sierra Nevada, New Belgium, etc. are getting. Plus higher-volume regional companies like Goose Island (Chicago, bought by InBev), St. Arnold (Houston), Sweetwater (Atlanta), Brooklyn (NYC), Green Flash (San Diego), etc.

yes! the fantastic craftsman 1903 prohibition style lager (brewed in pasadena) is for me a signal of a good local bar/pub in LA.

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