That's a little too dense for me, but I thought the maillard reactions were occuring during kilning and only to a limited degree in the kettle. I do not dispute the darkening of wort over a vigorous boil, however.
That was always my understanding regarding Maillard reactions. I would just be curious as to what really happens, because I understand that it's not caramelization proper. But it seems that , aside from the obvious darkening that occurs, there are (especially in long boils) some "caramelly" flavors developed.