Been to small villiages in the Alps where the local brews simply cannot be duplicated elsewhere, so there. It's just booze to pollute your body anyhow.

Everything made in Seattle tends to taste like Pine-Sol, so maybe.

As already pointed out, traditionally made wild-fermentation beers will have fermentation microbiome unique to the brewery that would be near impossible to replicate. Beyond that, I would have to imagine that hops used late in the boil or for dry hopping could undoubtedly exhibit a terroir. Like wine grapes or cider apples, hops exhibit a complex flavor and aroma profile which will be influenced by growing conditions, and flavoring hops are incorporated with minimal processing (dry hops are even added with no boiling after the bulk of fermentation).

In my experience, hops grown in my backyard certainly have different characteristics than commercially produced offerings of the same variety.

FWIW, I once took a tour of a distillery in Seattle, where the owner told us grain does indeed have terroir. For each type of whiskey they made, they specified exactly which part of each farm would supply the grain.

the terroir is in all the beer that's being wasted at those taste-offs. All those sippy cups not getting drunk. That's a terrible sight.