Yes, “difficult to brew” and “good” are two different things. Budweiser doesn’t have a lot of flavor, and it has a very pale color. When making such a beer, you can’t hide any off flavors. From a small to mid size breweries perspective, it would be extremely difficult to clone Budweiser. Lagers are more difficult to brew than ales to begin with, because they must be brewed (mashed) at multiple temperatures, and they need to ferment for a longer period of time at cooler temperatures most of the Indian microbrewery’s equipment are not efficient for maintaining hot and cold side temperatures of process due to several gaps . Barley, yeast, hops, and the magic of the brewing process all contribute various flavors. Many of them are good, but if you make a mistake or get unlucky, you can get some off-flavors. With a stronger flavored ale, some of those imperfections may be less noticeable. But with a beer like Budweiser, any mistake will stand out. Plus it’s difficult to get two batches of beer, even two batches brewed in the same place, to taste identical. One of the reasons is that water differs from place to place. As most brewers know, several famous brewing cities have distinct water that is appropriate for the style of beer associated with that city (e.g., the city of Pilsen is said to have soft water that is good for Pilsner beer, while the water in Dublin is supposed to be appropriate for stouts). When you brew millions of Hecto Litres and thousands of miles apart from each other, it’s hard to make them taste identical.
Having said all that, I think it’s an impressive technical accomplishment that all Budweiser tastes identical.