Don't give up on your water just yet...
Water Book and Bru'n Water have the answers. Study up, especially before purchasing a treatment unit (softener, etc).
Here's my fumbling opinion based on the above references:
First - your report cations and ions don't balance, so I would question the accuracy of the sulfate measurement. I would get another report, and then one or two per quarter. In St. Louis, the sulfate levels vary considerably based on which river the city is using.
Assuming that your sulfate content is ~ 150ppm, I still I think your water is suitable as a base for a wide range of beer styles. Basically anything that is lighter than "Amber" and leans away from a "malty" balance: pales/IPAs, saison, Pils, Belgian tripel/blond/wit/golden strong, pale sours, lambic.
For malty/dark beers, cut with RO/distilled water and add back Calcium.
Your alkalinity is high for pale styles, so you'll have to add acidify the mash/sparge liquor a bit.
Calcium is a little low - you need about 50-100 ppm for yeast floc, trub formation, and beerstone reduction.
You'll still need remove chlorine (carbon filter, Camden tablets).