Every so often I talk to folks about the difference between extract and all grain brewing. I spent many years brewing extract before I moved to all grain but it isn't always necessary to start with extract.
I've had some good success sending beer in the mail on a few separate occasions over the past few years. One time after taking a trip to Portland, Oregon, I sent myself back about two dozen 22 oz bombers of a collection of beers that were unvailable on the East Coast. If memory serves me correctly, I did a terrible job of packing them and they still arrived safely.
How long does it take?
How long do I have to wait before I taste it?
How long does it store before it goes bad?
more that matter as well, and none of them have anything to do with an interest in cooking.