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* The term has been used since at least 2006 by homebrewers to describe a single-vessel blending system <ref>[https://aabg.org/new-member-info/bourbon-barrel-barley-wine Ann Arbor Brewers Guild. Walloon Solera Ale in Sweden. 2006. Retrieved 03/06/2018.]</ref>.
* Reversing the precedence of calling single-vessel blending systems something other than "solera" will be impractical now.
* The brewing of the fresh beer in a steel fermenter could be viewed as the "first stage of a solera", so as long as fresh wort is not added, it is still a solera (this argument is countered by the term fact that Palomino wine is first fermented in a fermenter, then racked into casks, but the fermenter is not considered a part of the solera <ref>[https://eng.sograpevinhos.com/enciclopedia/guia_vinho/vinificacao/jerez_palomino Sogrape Vinhos website. "secondaryMaking Sherry Wine" being used in brewing to rack liquid from one fermenting vessel to another. Retrieved 03/06/2018.]</ref>).
* The term "perpetual blending" is less marketable than the term "solera".