I'd say the guy is 90% talking out of his ass, and 10% close to being right. Especially the Maris Otter bit, that's pure bull. It may not be used properly, but what he says about it is dead wrong.
I will agree that most beer in the US is lousy, and that many making it don't know what they're doing. However, avid home and professional brewers who care enough to do some research can easily make quality beer.
Usually, the answer is to mimic a production brewery's techniques as closely as possible. Casking, Low O2, open fermentation, spunding, etc, all add up. Yes, many "debunk" that these do anything, however I think the better response would be "Why didn't this do something, since it does for the big guys?"