I was listening to the show and there was a note about cloned brews turning out "bolder" than the target brew. Later in the program Jamil was mentioning that there is a scale up of malts to account for the lower efficiency in the home brewing process.
It is very possible this is the source of the extra boldness because in the home brew, there would be more malts used per water volume vs the ratio used in a commercial process that is getting maximum efficiency.
I would imagine that is it possible that the home brew grain bill scale up could create a scenario where more soluble flavor components are extracted from the grains during the mashing and sparging since there is a higher grain mass / volume ratio. Just a thought!