Sprouting doesn't equal malting, but there are similarities. Sprouting the grain has one goal: making it sprout. Malting is much more complex; to malt you have to get it to sprout, control the process so all the grains sprout at roughly the same time, let them "grow" to the proper level of modification, which is the point at which the maximum amount of starches have been mobilized by the grain's enzymes while the minimum amount have been metabolized, and then abruptly stop the growing process. I would expect commercial sprouted grain, as malt, to run the gamut from undermodified to suffering from severe malting loss.
Primary: Fish Face IPA
Secondary: Perry, Plum Wine, Peach Wine, Mystery White Blend Wine
Bottled/Kegged: GF Graff, Accidentily Imperial Stout, Apricot Wine, Cider, All-Juice Apple Wine, All-Juice Strong Cider, Sparkling Plum Wine, Experimental Honey Steam
Coming soon:, Blackberry Wine, GF Pale, GF Braggot