There's some great information in there. Firstly that they were exporting bottled beer. The 1860's is quite early for that. The bottles were put in dryware barrels (not as sturdy as ones intended for liquids) and packed with straw.
Notwithstanding the numerous mechanical appliances which exist in the various departments of Messrs Jeffrey's establishments, they require the services of 250 men.
"The industries of Scotland: their rise, progress, and present condition" by David Bremner, 1869, pages 441 - 443.
Secondly beer was being matured in casks. Large casks, but not vats. That's an important difference. The days of large immovable vats, as used for Porter brewing, were almost a thing of the past. Whitbread stopped brewing their Keeping Porter in the 1870's. By 1900, few beers were vatted. Mostly very strong Stouts and Stock Ales.
"hand labour is reduced to a minimum". It doesn't sound like that from the description. Not with all those boys hand-filling, corking, wiring, foiling, labelling and wrapping in straw. It's a far cry from a modern, fully-automated bottling line.