Yes, I had read the same thing. I am also contemplating simply using either root beer extract or sarsaparilla extract for the flavor addition at bottling.
Right now I am just trying to figure out the alcohol part and see what people's thoughts/experience might be.
Just remember that if you're shooting for a beverage with a sweetness similar to regular root beer, you'll want to increase the crystal malt and/or arrest the fermentation at some point, especially if you're going to bottle.
Trust me on this...about 20 years ago, I learned this the hard way.
It was merely by luck that no one was injured.
Either let it ferment out completely or kill off the yeasties to retain more sweetness (especially if you sweeten it post ferment).
Of course, if your strictly kegging it, there's bit more wiggle room.