I think it really was a common misuse of the term "carmelization" for many years - as compared to a more correct description of a reduction boil used to cause Maillard reactions (browning) and a concentrated wort that is added back to the main boil, especially in some Scottish Ales recipes. I have done the Traquoir House reduction boil and had good results in that Scottish Ale setting. I have heard it casually called "carmelizing" or "kettle carmelization" in that context, which is an incorrect description. I was guilty of perpetuating that misnomer, I am sure. I stand corrected. We keep learning and correcting ourselves in this hobby, which is a good thing!