Changes

The term "solera" has deep roots in the history of Sherry production dating back as far as the late 1800's. As such, the term has a fairly strict and traditional meaning in the Sherry and wine industry. See [https://www.sherrynotes.com/2013/background/sherry-solera-system/ this article by Ruben Luyten] for an in-depth definition of the solera system as it is known in the Sherry industry. In short, as a part of the traditional solera system, multiple tiers of casks are used in the system with the top/youngest tier being referred to as the ''sobretabla'', the middle tiers as ''criaderas'', and the oldest/bottom tier being called the ''solera'' (the term ''solera'' refers to both the oldest/bottom tier and the entire system). There is no known use of the term "solera" in the wine industry to refer to a single tier blending system (there is a term for this in the wine industry, "perpetual blending"). As such, some brewers and likely Sherry makers and wine makers argue that unless a solera consists of multiple tiers, such as the system at [https://www.youtube.com/watch?v=bjMB0E_KeYI Cambridge Brewing Co. for Cerise Cassée], which is the oldest known traditional solera for beer starting in 2004, that it is not a true solera. Using Therefore, using the term "solera" for single vessel systems misguides consumers by changing the definition of the word to include processes that do not completely resemble the solera process of Sherry making. The alternative and established term, "perpetual blending", which has been applied in wine world to refer to single vessel blending systems <ref>[http://www.champagneguide.net/information/glossary Peter Liem. Champagne Guide. "Glossary of Terms". 2009. Retrieved 03/06/2018.]</ref>, has been offered as an alternative and more accurate word to use for single-vessel blending systems. The term "pseudosolera" has been proposed as well since the phrase "pseudo" has been used to refer to "pseudolambics" in the homebrewing community, although there is no precedence of using this term in the wine industry like there is with the term "perpetual blending". See [https://www.facebook.com/groups/MilkTheFunk/permalink/2012252492136288/?comment_id=2013130782048459&comment_tracking=%7B%22tn%22%3A%22R%2311%22%7D these arguments made from Will Meyers of Cambridge Brewing Co.] and [https://www.facebook.com/groups/MilkTheFunk/permalink/2009645332397004/?comment_id=2009649935729877&comment_tracking=%7B%22tn%22%3A%22R0%22%7D wine blogger Otto Forsberg].