Any beverage that is "bottle conditioned," with active yeast, has the possibility of this happening.
In most cases, the yeast will be limited by either -
- Fermentable sugars already being depleted (not all sugars are readily fermentable to brewing yeasts)
- Alcohol levels (this is the waste product of yeast) reaching levels that are toxic to the strain of yeast, and they either die or go dormant
Your typical home brew will go through fermentations so case #1 applies, and then they add just a bit of corn sugar and bottle so just a bit more fermentation occurs to carbonate the beverage in the bottle.
Other bottle conditioned brews might do an estimate of how much sugars have been used and how much remain, by measuring the specific gravity of the beer (more dense with sugars, less dense with less sugar and alcohol instead).
If their calculations were off, and there was still more sugars that could ferment, then pressure would build beyond what was needed just to carbonate.
I had a batch of stout where the yeast culture I used was pretty old, so it was less active than usual. The time when I thought it was done fermenting was actually not accurate because of the less lively activity, and my bottles of stout all started exploding in my basement, and I had to dump the rest of the batch out to save the bottles.
I also had a fruit punch recipe that my uncle used for a wedding beverage, using just fruit juice, wine and champagne. He used a much better champagne than the recipe called for, so there was live yeast. When he put the leftovers back into the wine jugs and put them in the fridge, they got very "lively", with carbonation, more alcohol content, a bit drier, and one jug shattering from the additional fermentation.