The potential of twenty-four hybrids of white (WS) and red sorghum (RS) to produce beer or bio-functional malted beverages was studied. Brewery aptitude was evaluated through diastatic power (DP), β-amylase activity, hot water extract (HWE), and Kolbach index using sorghum malted at 30°C; while bio-functional potential was evaluated through GABA, free amino acids (FAA) content, phenolics, and antioxidant capacity of sorghum malted at 25°C. Only eight hybrids showed DP and β-amylase activity appropriate to brewery industry (≥22°DP/g d.b., and ≥60 UBetamyl/g d.b., respectively). White sorghum hybrid presented better potential for brewing. Levels of GABA were higher for malted RS (33.0–60.6 mg/100 g d.b.) than for WS (18.4–48.1 mg/100 g d.b.). GABA content was predicted taking into account the protein content, color, and ether extract of malted hybrids. Red sorghum hybrid presented better potential for bio-functional beverages, and such aptitude could be predicted from composition.