Word that comes straight from the mash contains, among other things, a lot of different proteins. One of the most important functions of the boil is to remove some of these proteins which can cause side effects ranging from the chill haze to off-flavors making the beer undrinkable. It is important to boil any beer for at least one hour and to maintain a rolling boil for that whole time to completely stabilize the brew. Of course, you would never want to remove all of the proteins from a beer as they are responsible for some of its most important aspects including color and mouthfeel.
Hops play an important role in the process of removing these harmful proteins. The malt proteins will stick to the polyphenols from the hops. A vigorous boil assures that these polyphenols will actively move about in the kettle and gather as many of the proteins as possible.
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