It depends on how much sugar you start with, but most yeast can tolerate up to maybe 10% or 15% ABV before the environment is too toxic. It depends on the strain and the fermentation conditions.

IIRC from my hombrew days, a ginger beer you might be looking at 4-6% ABV for a typical recipe.

Thanks for posting. Wanted to try to make ginger beer again. This came at the right time!