My dad's family have been making ginger beer for decades and decades which they always bottled in old Marchants bottles with internal threads.
The recipe that dad makes is:
Boil up a decent thumb of ginger sliced and a sliced up lemon in about 1.5L of water for about 1/2 - 1 hour. Allow to cool, then add 3 cups of sugar. Stir to dissolve then add a sachet of baking yeast (yes, I know!). Stand for an hour or so until frothy on the top then strain and divide between 3 1.25L softdrink bottles. Top up with water, then cap and stand for 12-24 hours at room temperature before chilling and drinking! It'd be interesting to measure the OG and FG of a batch - I don't expect it is terribly alcoholic.
It tends to be rather highly carbonated, so you have to open it slowly to let off pressure. Also, the longer you leave it in the fridge the less sweet it becomes. Having learned quite a bit about brewing, I guess I can see several flaws in the recipe, but I expect you could adapt it to make a more alcoholic version using dex/malt and fermenting out before carbonating.
(Actually, my gradfathers family emmigrated from denmark to .au during the goldrush and opened a brewery "Cohns" - they moved into softdrinks and in the old wares shops in the old gold mining district (Daylsford, &c) you can still find Cohn Bros softdrink bottles. So you see, brewing is clearly in my blood.