The effect of varietal differences and germination period was studied to determine some malting and brewing potentials of three new improved sorghum varieties (SAMSORG17, SAMSORG 14 and SAMSORG40) in the brewing industry in Nigeria. Results showed that both variety and germination period had significant (p < 0.05) effect on sorghum malt quality parameters. The germination energy (GE) and germination index (GI) ranged from 97.21±0.01-98.67±0.05% and 0.95±0.02-0.97±0.03, respectively. The crude protein (CP), degree of steeping (DS) and malting loss (ML) were: 9.81±0.02-10.94±0.03%, 39.52±0.09-42.58±0.05% and 10.06±0.37-12.91±0.42%. The sorghum malt wort filtration rate (FR), specific viscosity (SV) and fermentable sugars as glucose (FSAG) ranged from 0.30±0.02-2.21±0.02 mL/s, 2.45±0.02-2.71±0.01 cP and 355.77±0.02-414.44.±0.01 mg/mL, respectively while the specific gravity (SG) and original extract (OE) were: 1.03±0.11-1.05±0.03 and 6.25±0.06-11.75±0.14%, respectively. Brewing potentials (which indicate malt quality) of sorghum varieties increased with increase in germination period reaching their peaks on the 5th day of germination except SV which decreased marginally with increase in germination period. On the basis of the results, a germination period of 5 days is recommended for malting the sorghum varieties studied in order to produce acceptable quality of malts for the brewing industry in Nigeria. In addition, variety SAMSORG40 showed more prospects for use as brewing malt than the other varieties.