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* The term has been used since at least 2002 by Jeff Renner in an article of Zymurgy Magazine and then later in 2006 by a homebrew club to describe a single-vessel blending system for homebrewers <ref>[https://www.homebrewersassociation.org/attachments/0000/6021/JFzym02-Solera.pdf Jeff Renner. "Solera Ale: Beer That Gets Older As You Drink it". Zymurgy Magazine. Jan/Feb 2002.]</ref><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>. A 200-year-old single vessel sour beer "solera" in Sweden was the inspiration for the latter article, however, it appears as though the owners did not refer to it as a "solera" and this term has only been applied by modern homebrewers (see [https://aabg.org/new-member-info/bourbon-barrel-barley-wine/waloon-solera-ale-in-sweden/ this Ann Arbor Brewers Guild blog post] and this [http://www.garshol.priv.no/blog/311.html Larsblog blog post]).
* Reversing the relatively recent precedence in the brewing industry and the homebrewing hobby 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 fact that Palomino wine is first fermented in a fermenterfermentation vessel, then racked into casks, but the fermenter fermentation vessel itself is not considered a part of the solera system <ref>[https://eng.sograpevinhos.com/enciclopedia/guia_vinho/vinificacao/jerez_palomino Sogrape Vinhos website. "Making Sherry Wine". Retrieved 03/06/2018.]</ref>).
* The term "perpetual blending" is less convenient, brief, and/or marketable than the term "solera".