have to disagree with both of those statements.
Boiling wort of OK because it's wort, not beer. It doesn't contain alcohol, esters, phenols, yeast (both alive and dead), or any of the many other thing that distinguish beer from wort. Equating the two is wrong, IMO.
Comparing home brewing to a professional brewery is not a good idea. In this case, the big boys flash pasteurize. They super-heat the beer very quickly as it goes down a tube, within a few seconds, and a few seconds later they very quickly cool it back down. Compare that to our stove-top process that takes many minutes. We're destroying stuff that the big guys aren't.
And even with high tech approach, pasteurizing harms the beer. It is done by breweries that value storage time over taste. How many craft breweries heat-treat their beers? Very few (New a Belgium's sours come to mind, but they do it to prevent contamination of equipment). Sure, the BMCs pasteurize...
