Depends what you are trying to achieve with your yeast. Yeasts are captured `so the yeasts you buy such as champagne yeasts were originally native to that area. The `same goes for real bread yeasts (also known as sourdough yeasts) In the wild the wine yeasts do best on grapes, the bread yeasts like flour & water mix. Real bread yeasts come in an amazing variety depending on location and change the bread tastes, rise etc etc I use small ale (a medieval brew) yeast in bread and it tastes great, but vice versa tends to not work unless you bring on the culture, I also do that with my small ale culture and pop it back in the breew, but small ale is only alcoholic enough for a day on day drink it isn't strong in the way we tend to expect alcohol to be.
I suspect mead was in the past, brewed with a do all type yeast too.
The ref to Ginger beer somebody mentioned I think means a yeasty ginger beer, REAL ginger beer is brewed using a plant a kind of blooby microbe that is far less alcoholic, again moving back to the expections from the past brews to now. So depends what you want, you will brew something with bakers (bread) yeast how strong, just like wine yeasts depends on what baking yeast you use, but it is unlikely to be as strong as the yeasts bred for high alcohol, resistance you can get in home brew shops.
If you buy oz caps you can use pop bottles to brew in, very easy to turn fruit juices into alcoholic drinks. I use them from time to time, but mostly I'm quite happy with demijohns.
Usually lots of these on your local reuse group
Mel