Is there any way to coax the *maximum* flavour out of ginger powder?

I know in Indian cooking curry powders are often fried for about a minute at
a low heat to bring out the flavour.

Would this type of frying be the best course of action with ginger powder,
considering I want to try making ginger beer with it, rather than having it
in cooking?

I have made ginger beer in the past with fresh ginger, but have learnt that
some people 'prefer' it made with ginger powder.

So I'm trying to see if there is any way to try to bring out the most
flavour. Thanks.