+1 to what SoCo said. Until you've actually tainted (hehe I said taint) equipment with the flavor of cola or root beer it is hard to belief how frickin persistent and pervasive that aroma is.
I mixed some syrup in a glass bottle the other night prior to kegging it. Just root beer extract and sugar with a cup of water and I had to soak the glass bottle in oxyclean for a couple hours to get rid of the smell. This was glass. Your bottling bucket and hosing would be tainted beyond repair.
On the issue with bottling it in glass the problem is that you want to monitor how carbed it is so you can refrigerate and stop the carbing at the right moment. There will still be a lot of sugar left for the yeast to eat if it ever wakes up and if that happens your glass will explode and it will be very dangerous. Those of us with grandparents who made bottled root beer can remember a bottle or two from most batches blowing up. For whatever reason I don't remember anyone ever getting injured from it though. But I do remember drinking some overly fermented root beer when I was just a tyke and getting a little silly with my cousins.
With pet you know how carbed it is.
On Tap: 1. Kelly R. IPA, 2. Roter Hund Hefeweizen, 3. Bud Killer Blonde, 4. Red Dog Pale, 5. Roter Hund Oktoberfest, 6. Pumpkin Ale, 7. McRed's Stout (with new nitro system and stout tap,) Cream Soda, 8. ESB # 3, & 9. Ordinary Bitter.