A few months back, BYO had an article about hard sodas including hard ginger beer. It talked about the necessity of using strengthened bottles with caged tops (ie. like champagne bottles) due to level of fermentation that happens in the bottle.
Would EZ-Cap/Grolsch-style caps be sufficient? The bottles these come with also appear to be thicker than my re-used crown cap bottles.
I fancy making some hard ginger beer and perhaps even try hard dandelion & burdock, but probably not if I have to invest in a few cases of special bottles!