The malting characteristics of sorghum malts produced locally in Cameroon for Bili-Bili brewing were compared with those of malts produced in a laboratory. The analytical values of both malts were similar but the brewing potential of the laboratory malts were marginally better than those of the locally produced malts. Of the three cultivars examined, Madjeru had the lowest levels of ␤-amylase, maltose levels and fermentability. The worts of the Madjeru filtered the slowest of the three malts. During malting ␤-glucanase developed rapidly and development was temperature-dependent.