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There are arguments defending the use of the term "solera" in the brewing industry and in homebrewing to refer to single-vessel blending systems. These include:
* Terms are borrowed and changed all the time, and that the nature of language is to evolve.
* The term has been used since at least 2002 by Jeff Renner in an article of Zymurgy Magazine and then later in 2006 by homebrewers 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>.
* 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 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. "Making Sherry Wine". Retrieved 03/06/2018.]</ref>).