Like Tom_Hampton said, WARD LABS does brewing water work-ups. I've considering looking locally, and I've asked around with some environmental consultants, but no one really knows anyone locally (Indianapolis).
Generally, our water here in the Midwest is hard. It's good without additions for the darker ranges. But for the lighter styles, including light lagers (and probably any lagers for that matter), water chemistry should really be given consideration. For hoppy beers, we often add gypsum to bring out the brightness and crispness of the hops. I could confidently recommend to our customers using local tap water to add gypsum to any hoppy beer to achieve noticable results. The amount escapes me, but the point is that you can improve the hop character without a lot of fuss.
For lighter beers, we often add a measured amount of lactic acid to decrease the pH (there are no dark grains to naturally do this). I have also heard of folks adding a measured amount of acid malt to achieve the same result (in the case that you don't want to deal with any lactic or phosphoric acid). Obviously pH stabilizers (5.2) will relieve you from the need of worrying about your mash pH as well.
I personally brew a lot of 1.5 gallon BREW CUBE
batches at my home, and for next year's State Fair, I intend to focus on water chemistry to bring those styles closer to the real deal. We'll see by experimentation (beginning with RO and / or a blend and building up) whether or not it makes a difference. I suspect that it will.