Which of the following waters is typically considered "soft"?

The term "soft" water typically refers to water that has a low concentration of dissolved minerals, particularly calcium and magnesium ions. In the context of brewing, soft water is important because it can result in a more delicate and nuanced flavor profile in the finished beer, especially for styles such as lagers and pale ales.

Vienna is recognized for having softer water compared to the other cities listed. This characteristic is beneficial for brewing Vienna lagers, which are traditionally made using local soft water. The softer water profile allows for a cleaner fermentation and helps preserve the subtle malt flavors that are the hallmark of this particular style.

On the other hand, Burton on Trent is famous for its hard water, which is rich in sulfates and contributes to the crispness often found in pale ales. Munich has moderately hard water that is well-suited for a range of beer styles, including dark lagers and bocks, due to its mineral content. Dublin’s water is also noted for its mineral hardness, being ideal for stouts but not categorized as soft.

Thus, Vienna is the correct answer since it is associated with a softer mineral profile that aligns with the brewing techniques and styles that utilize such water characteristics.