beer to travel??

Im looking to make a batch to bottle that will travel ok, tried before, but obviously when the beer has matured in a bottle, there is a sediment that gets shaken up in transit, and needs a few days to settle out again.

Anyone got any ways to avoid most, or all of this sediment? I was thinking (and have a few test bottles going at the moment) of finish the brew in a pressure barrel, then when cleared bottle up (so a double finish/mature) would/will this work???

I would suggest, (no idea if it is feasable) but if you cool the brew down as far as you can (without freezing it)  you can carefully decant it, remove the lees, wash out the beer barrel then reload.  It should work.    Cheers,   Tony.