Not to speak for @NukeML as I don’t know what they intended, but most “ginger beer” is not actually fermented. Peel and grate your ginger and soak it in a simple syrup for a few hours or overnight. Strain the syrup through a cheesecloth, capturing all the grated ginger. Now twist the cheesecloth in a ball and really squeeze all the juice out of the ginger. You should be left with a highly ginger-spiced syrup. Add two tablespoons of ginger syrup to an 8-oz glass of ice. Top up with seltzer. Stir well, and enjoy a super spicy ginger ale.
How much ginger you use in the syrup, and how much syrup you use in a glass, is all to taste
