Malted ginger beer
I've made Ginger beer with sugar before. On this batch I used 800g of Munich Type 1 malt left over from an upcoming summer Voss Kveik batch.
For the process, I mashed the 800g of Munich Type 1 for 60 minutes. Next, I did a 60-minute boil with 300g of fresh ginger, the juice of an orange, and half a lemon, then let the wort cool down in a cold water bath overnight. The next day, I added ~350g (50/50) of white and dark brown sugar, topped it up to 6L with water, pitched baker's yeast, and let it ferment. Once fermentation wrapped up I racked it to a 5L carboy. It cleared nicely in just a few days. After waiting for a few days I back-sweetened, added priming sugar, and bottled it. I opened the caps a day later to pour a little bit from a strong re-hydrated yeast slurry into each bottle to make sure they carbonate. They've been bottle conditioning for almost two weeks.
I chose baker's yeast this time because my last batch using SafAle S-04 failed to carbonate properly. This is my third or fourth ginger beer, and I find they always taste best when well back-sweetened. For this batch, I used an erythritol-stevia blend to keep it non-fermentable, though in the past I have pasteurized the bottles once they were carbonated.
Ginger beer tastes fantastic even if it's flat from failed carbonation — try it over a glass full of ice.