Just for the fun of it, I'm going to take a different tactic...
I think your friend was probably talking about pasteurisation, where you bring the temp of the beer very quickly up to about 60C and then cool quickly. As you'll note on the website posted by Jazzafish, pasteurisation can help kill off bacteria (and yeast) in beer, and so typically extends its shelf life. Thats why the big boys do it. To my knowledge, it won't make a beer drinkable quicker, although its possible.
I worry a little about the info on the website Jazzafish posted, because first it says beer is pasteurised after its bottled, but then says CO2 is added after pasteurisation. This can only happen if the beer is put into the bottles and not capped until after the CO2 injection. The website also says later on
"Why is yeast good for you?
It contains Vit B + thiamine. Hence Micro brewed beer & ale does not cause liver problems."
I can feel a law suit coming on
But back to the subject...
I would say that if you try boiling sealed bottles of beer, you may well find shards of glass impregnated in your house and body. But maybe you can get away with heating them without the cap sealed to pasteurise. Note, 60C is more common, not boiling. But as I said, this will probably just improve shelf life, rather than get your beer to a drinkable state quicker.
...and as everyone has mentioned, if you want to naturally carbonate your beer, boiling your bottles will kill off your yeast and it will never carbonate.
Berp.
