Reverse Osmosis strips all minerals from the water. This is not ideal for brewing since the yeast use some of the minerals for nutrients and the minerals provide a background flavor in many cases. If you get really sophisticated with your water you can start with RO and add minerals back. This would require a little research and a good scale. Our R&D guy does happen to be working on water modification as a side project. Soft water is historically better for lagers (generality) especially Pilsner in the Czech style. There are lager styles that are exception to the proceeding rule, such as the German Dortmunder, that were historically brewed with hard water. Ales from England, especially from the area of Burton on Trent have been brewed with very hard water.
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