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* 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>).
* The term "perpetual blending" is less convenient, brief, and/or marketable than the term "solera".
A full debate of these points and counterpoints can be found on [https://www.facebook.com/groups/MilkTheFunk/permalink/2012252492136288/ this MTF thread], with comments by Will Meyers of Cambridge Brewing Company. As with the usage of the term "[[Lambic#Lambic_outside_of_Belgium.3F|lambic]]" and others, we encourage readers to read the arguments on both sides and develop their own informed opinions.