This is from a poster on homebrewtalk back in 2012.
PHYSICAL WATER QUALITY
PH 7.8
TDS 177
PPM:
Sodium, NA:17
Potassium, K: 6
Calcium,CA: 45
Magnesium, Mg: 19
Total Hardness CaCO3: 192
Nitrate, NO3-N: < 0.1(safe)
Sulfate SO4-S: 1
Chloride, CL: 40
Carbonate, CO3: < 1
Bicarbonate, HCO3: 195
Total alkalinity CaCO3: 160
Fluoride, F: 0.24
Total iron, Fe: < 0.01
He did not specifically say where he got these numbers from, but if this is the water from the old brewery it has a lot of calcium, magnesium and alkalinity is pretty high also. Not sure this would make good brewing water. I'm still voting for osmosis water in my wine. The TDS of my osmosis water at home is 20.
Remember, water is a universal solvent. It dissolves a little bit of whatever it comes in contact with and 30,000 years (the posted age of this water) is a long time surrounded by bedrock and limestone. A TDS of 177 would indicate a hardness level higher than 20 grains. I wouldn't want that water running through the pipes in my home without being treated. It may taste great but this is not that different than city water without the chlorine.