Germinated or sprouted regular and high-tannin sorghums have improved ethanol yields compared to the unmalted kernels. Yan et al. (2009, 2010) reported a reduction in fermentation time and reported higher yields when sprouted sorghum was processed. The improved yield and efficiency is attributed to the action of intrinsic enzymes in starch, proteins and cell walls. Thus, the use of purposely malted or field sprouted sorghums can be advantageous for fuel ethanol biorefineries. Nevertheless, the industries should consider that malting requires important inputs in terms of water, labor, energy for drying and logistics.