That was mostly in jest. I'm not aware of treatments to remove sulfate, so I would guess that dilution would be your best bet. As far as using the water as-is, high sulfate typically enhances the dryness of a beer, so you may find ways to compensate for this with recipe formulation. Mashing high to increase your final gravity may help, and selecting yeasts that enhance malt may as well.
But the best bet may be to use your water as-is for hoppy styles, and find an appropriate dilution for all others. Or use RO or distilled water and build up the profile.