Very typical water so that it brings with it the well known challenges of dealing with the appreciable alkalinity found in typical municipal water. You can certainly brew plenty of beers with water like this without adjustment but using some flavor neutral phosphoric acid to knock out that alkalinity, some calcium chloride to get the chloride ion up for the sake of body, and some gypsum to accentuate hops bitterness if you wish to do that will make for better beers. As this water is so nominal discussions of how to brew with it abound - here and elsewhere. You should poke around on this and other sites for those discussions. If there were a one or two sentence description of what to do with water like this I would give it but there isn't. There are many ways to deal with it depending on what kinds of beers you want to brew. The conceptually simplest is to dilute it 5:1 or more with RO water and add back the salts you want but then you aren't working with this water. You are working with RO water.
