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* During the beginning of boiling the wort, a [http://howtobrew.com/book/section-1/boiling-and-cooling/7-2-the-hot-break hot break] occurs which coagulates proteins and helps them to settle at the bottom of the kettle. These proteins are thought to contribute to staling if they make it through the brewing process and into the packaged product.
* Maillard reactions may occur during boiling which could potentially darken the wort and/or impact the flavor <ref>[https://www.reddit.com/r/brewingscience/comments/7yhxty/boiloff_and_colour_change_in_the_boil/ "Boil-off and Colour Change in the Boil". Reddit.com. Author: "dontknowmyownname". Retrieved 06/06/2018.]</ref>.
* Enzymes that break down various starches, sugars, proteins, etc. are denatured at boiling temperatures.
For more information on the chemical reactions of boiling, see:* [https://www.morebeer.com/articles/kettle_reactions "Kettle Reactions" on MoreBeer.com.]* [http://beerandwinejournal.com/?s=boil Various articles on Beer and Wine Journal.] Each of these factors plays a combined role in how boiling wort contributes to the flavor and stability of the final beer. Raw ale, depending on how it is boiled, will lack some or all of these effects of boiling. Some of the effects of boiling which are achieved early on may still be retained by raw ale; for example, if raw ale is brought to near boiling temperatures, then it should be pasteurized. In another example, hops continue to isomerize below boiling temperatures, but at a much slower rate (see [[Hops#Acids|boiling hops)]], so some bitterness can still be achieved.
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