Ginger Beer
Uses pressurised equipmentThis calls for a whipping siphon or a carbonating bottle. Both hold real pressure: use only a vessel rated for it, never overfill it, never exceed the charges the manufacturer specifies, keep it out of heat, and release the pressure fully before you open it. Follow the instructions that came with your equipment over the ones in any recipe, including this one.
Method
Put a gallon of water in a large pot and bring it to a boil. Add a cup of the boiling water to a food processor along with 1 lb. of chopped fresh ginger and blitz until the mixture is almost mulch-like. Put the ginger mixture in the boiling water, turn off the heat, and stir until well combined. Cover the pot and let the mixture steep for 1 hour. Strain through a chinois, pressing down on the ginger to extract as much liquid and flavor as possible. Stir in 4 oz. light brown sugar and 2 oz. fresh lime juice, then let it cool before carbonating and storing in the refrigerator. Shop-bought ginger beer runs peppery rather than gingery, and often just sweet, so this is worth the trouble.