Once you remove the chlorine that is about as good as brewing water gets. You'll need some acidification for pale beers, anything amber to brown should be fine, for very dark beers you need a little additional alkalinity (no where near as much as spreadsheets suggest).
The only problem is that the sulfate is fairly high. This is fine for most beers but you might want it lower for hefeweizen, bo pils, bocks and maybe a couple other styles. I have similar water and just buy RO for beers where I want low sulfate. Not worth an RO system as you will almost always be able to start with that water, and in many cases use it as is once the chlorine is removed.