Interesting that you mention Cigar City since head brewer, Wayne Wambles is one of my old clubmates back in Tallahassee. He knew how to turn Tallahassee's otherwise perfect water into WBC and GABF gold with proper acidification. The Tallahassee profile is shown below.
Knowing Florida water as I do, Tampa's water varies between surface water and groundwater sources and its critical to know what they are delivering at any time. Calling the water utility is a decent idea. However I feel that a commercial entity should be testing calcium and alkalinity at their facility for the best quality control.
Acid does react with the bicarbonate ion and neutralize it. That equation is:
H + HCO3 = H20 + CO2
I can't properly denote the equation here, but that hydrogen proton combines with the bicarbonate ion and the reaction produces water and carbon dioxide. The thing not shown above is the anion that goes along with that hydrogen proton. As pointed out above, the anion is dependent upon the type of acid used.
All brewers using a public water source should know that removing the residual disinfectant is critical to brewing success. Schwanz is taking care of that via a metabisulfite addition. In the case of Cigar City, they are probably taking care of this problem by utilizing activated carbon filtration since it also provides the additional benefit of removing the 'pond scum' flavors that can occur from surface waters. They could also be dosing the water with a liquid metabisulfite solution with a metering pump. Either of these solutions are common. To anyone using activated carbon treatment, be aware that the filtration has to be performed at an extremely slow rate to adequately remove chloramines. For those of you using a typical 10" undersink filter canister, you can remove chlorine by flowing at a rate of 1 gpm or less, but it needs to be at 0.1 gpm or less for chloramines removal.
Ken, brewing water chemistry is not EZ. You can't rely on a program that has no checks and balances nor a full understanding of brewing water chemistry to steer you right in all cases. Sure, I could make Bru'n Water simpler. However we would lose some of the versatility in the things you can assess and analyze. Those that take the time to understand the program are rewarded. As you may detect in some of the comments above, once you get the hang of Bru'n Water, it can help illustrate a lot about brewing water chemistry.
The same thing will be apparent to those of you that read the Water book. I can guarantee that your heads will hurt when you get to chapters 4, 5, and 6. But there was no way that we could make the content any less technical and have it be useful and accurate. Stop expecting things to be simple, stupid. Sometimes that can't be. But I can tell you that the simplest concept for EVERY brewer to understand is that acidification is needed for virtually all brewing. With an effective and accurate acidification calculation, you will have almost everything you need to have a successful brewing outcome.
I came to the following adage last night as I was autographing a copy of the Water book for one of my clubmates last night.
Good water is the gateway to great beer. A brewer has to take the steps necessary to treat their water to enable them to make great beer. Understand that there is no such thing as great water since a water can only be great for a small range of beers and it will not be great for others. So good water that can relatively easily treated is what a brewer should be happy with.