I'm digging up some old photos to share. I'm partial to ginger beers, and experimented with other flavours available here (in Taiwan). Roselle is our favourite (with lemon, of course), and always carbonated quickly. Turmeric by itself was too much flavour-wise, but half and half with ginger was tasty.
Another fan of ginger bug ginger beer - I love it, delicious and seems magical, like sourdough. I always make a strong, sweet ginger and lemon infusion (for a gallon pitcher 2 cups sugar, about 4 lemons and as much ginger as I can stand to grate) bring to a simmer, cool and then strain it into the pitcher, strain in the ginger bug, and top with cool water if needed to make a gallon. This way no solids, less chance of failure.
Also love to ferment grapefruit juice with ginger bug. For that - the juice of 8 grapefruit & 2 lemons, less sugar, water to top and strained ginger bug OR mixing grapefruit juice with finished ginger beer half and half, add simple syrup and let it sit out a day or two till fizzy. Such a complex flavor and not intoxicating.