I am planning to brew my own ginger beer, having obtained some brewer's yeast and feeding it with sugar so it is raring to go.
The plan is to put a pot of ground ginger into a bottle with water and some of the yeast, then add a little sugar each day so alcohol is produced and the ginger is extracted. Opening the bottle each day releases the pressure.
After a week I take five 2 litre bottles and pour out a cup of the ginger brew for each one then fill up the bottles with water to which the juice of two lemons has been added. I used to add quite a bit of sugar, some of which was still in the beer when I drank it, but now I plan to add just enough sugar to make the drink fizzy. It will then be necessary to experiment with sweeteners to see what the best tasting one is, and how many tablets I will need to dissolve before adding the ginger beer to the glass. If I get the amount of sugar right then it will not be necessary to chill the bottles to stop the yeast working, it will just run out of food and go dormant.