No vigorous boil in Belgians?

[PeterBrews]

So, John McDonald, founder and owner of Boulevard gave a presentation last night here in St. Louis. Among many interesting stories and tidbits, he mentioned visiting Westmalle and meeting their head brewer, Gomer (pronounced go-mare). He confided that with their particular copper kettle system, they were unable to a sustain a vigorous boil. John said it was more of a long simmer. This may not be a revelation, but I wonder if it could add some nuance missing in a Belgian style homebrew. More delicate hop aroma and less isomeric action of hop oils for bittering?

Has anyone attempted this before?

Cheers,

Peter

 

[smokinghole]

I basically simmer my wits but just boil everything else like normal. I'll give it a shot sometime soon.

 

[davefleck]

From what i have have heard the long simmer some use are 6-12 hrs