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For the traditional '''Solera''' process used in Sherry, vinegar, and brandy production, [http://en.wikipedia.org/wiki/Solera ''see the Wikipedia article on Solera'']. In beer, particularly sour beer, a single stage Solera process has been discovered to be a reliable and easy way to continuously make sour beer. Some have argued that this is a misuse of the word "solera" and that it should only be applied to multiple tiered systems (see [[Solera#Misuse_of_Traditional_MeaningClaims_of_Misuse_of_the_Traditional_Meaning|Misuse of the Traditional Meaning]] below).
The process of using a ''solera'' method in sour beer brewing has become the term used for filling a single fermenter with a sour beer, and every 6-12 months taking one third or half of the beer out for packaging (sometimes as much as 70% is taken out, although there is no set definition on what percentage must be left behind in order to still be called a "solera"). That volume is then replaced with new beer or wort. This method provides the brewer with an "perpetual" sour beer that takes less time to age because of the blended components. Over time the beer can continue to develop and change, and the brewer has the option of trying to steer the beer by altering the recipe for the wort or beer used to refill the solera. As a rule of thumb, the larger the fermenter the better. This will allow for larger seasonal pulls from the solera, thus producing more beer. The term could also be applied to a multi-vessel solera in beer, which has been argued is a more accurate use of the term, although multi-vessel solera systems in sour beer production are less common due to the potential for over exposure to oxygen.