The batch of ginger beer made with champagne yeast turned out very nice, by the way. Although, to be fair, I only made one batch with baking yeast and two batches with champagne yeast, so my experience is limited. All differences might be due to having used relatively more baking yeast than champagne yeast, but I'm not sure if I did. Anyway:
- the baking yeast ginger beer was a bit more fizzy. The champagne yeast ginger beer was barely fizzy, but fizzy enough for my taste.
- the baking yeast ginger beer had a strong "fermented" and "yeasty" flavor, which was almost a bit too much for me. The champagne yeast ginger beer was much more balanced, silky, smooth in taste.
So, yeah, all in all I prefer the champagne yeast version, which is almost perfect for me. A bit more fizz would be nice, but it's still great enough.
And a (blurry) pic for @marvin100