Here's the BeerSmith water page: http://www.beersmith.com/Water/Waters.htm . I still have family in Seattle and also some relatives in Portland, so I had been looking at the water data from up there, as I'm trying to get my brother started brewing. As david_42 mentions, the water there is very low in mineral content. It's comparable to Pilsen. Interesting that beer styles historically developed based on the local water chemistry. Nowdays brewers, homebrewers in particular, can modify local water chemistry to suit the style of beer they want to brew. If beerstyles still followed local water chemistry, the Northwest would be givng us delicate pilseners and lagers. But what do we get from the Northwest? Some of the most brutally hopped, high gravity ales around. Go figure.
Primary: , Boddington's Clone, Mirror Pond w/Marris Otter
Bottled: Fullers ESB Clone
Kegged: Mirror Pond Clone
Drinking: BM's Kona Fire Rock, Dead Guy Clone, Alaskan Amber Alt Clone, Firestone DBA Clone, Magnum/Crystal IPA
Next up: Burton IPA