I am looking to brew some ginger beer and other simple stuff.

I wonder what are the characteristics of baker's yeast? Will they do for a ginger beer? What are the disadvantages?

In Europe we have ("Fala" brand) baker yeast packed in cubes and dry baker yeast ("Dr. Oetker" brand). This stuff is cheap and I can get them in any grocery store. I don't expect wonders but a Champagne/other yeast is so hard to get.