Belgian Dubbel


This reddish-brown dubbel is a reflection of the blood (Latin. sanguis) spilled by Gladiators at every contest. Gladiator Brewing Co. has taken care to reflect back on the long brewing history of this monastic style beer finding it appropriate to capture the appreciation for historical production and the tribute paid to God by the monks of Westmalle who have been producing this style since 1830.

Gladiator with Blood on Sword
Gladiator with Blood on Sword

Gladiator Weapons

The weapons of the ancient Gladiators of Rome were their tools of the trade. If you were to put a gladius sword into the hands of well-trained gladiator, you had a killing machine capable of ending a man with a single blow. Every time the gladiator stepped into the amphitheater, they risked not only their lives but put their trust in their weapons and arms.

It was of course common for the gladiators to have a class or a style of gladiator that they would fight as. This class, like a thraex or a murmillo would determine exactly the weapons these gladiators would use, so each class had it own unique weapon or set of weapons.

Here we will cover as many, if not all of the gladiator weapons commonly used in the Roman amphitheatres.


Below are the weapons used by the gladiators or their foes in the amphitheatres of Rome.


The weapons used in the Roman amphitheatres by the gladiators were diverse and mixed. From the unique trident that actually has its roots in fishing, to the military issue of the gladius sword. The gladiators were willing to use any weapon as long as it brought them a result in the heat of the battle.

Belgian Dubbel
Belgian Dubbel


Complex, rich malty sweetness; malt may have hints of chocolate, caramel and/or toast (but never roasted or burnt aromas). Moderate fruity esters (usually including raisins and plums, sometimes also dried cherries). Rarely esters will include banana or apple. Spicy phenols and higher alcohols are common (may include light clove and spice, peppery, rose-like and/or perfumy notes). Spicy qualities can be moderate to very low. Alcohol, if present, is soft and never hot or solventy. A small number of examples may include a low noble hop aroma, but hops are usually absent. No diacetyl.


Dark amber to copper in color, with an attractive reddish depth of color. Generally clear. Large, dense, and long-lasting creamy off-white head.


Similar qualities as aroma. Rich, complex medium to medium-full malty sweetness on the palate yet finishes moderately dry. Complex malt, ester, alcohol and phenol interplay (raisiny flavors are common; dried fruit flavors are welcome; clove-like spiciness is optional). Balance is always toward the malt. Medium-low bitterness that doesn't persist into the finish. Low noble hop flavor is optional and not usually present. No diacetyl. Should not be as malty as a bock and should not have crystal malt-type sweetness. No spices.


Medium-full body. Medium-high carbonation, which can influence the perception of body. Low alcohol warmth. Smooth, never hot or solventy.

Overall Impression

A deep reddish, moderately strong, malty, complex Belgian ale.


Originated at monasteries in the Middle Ages, and was revived in the mid-1800s after the Napoleonic era.

ABV 6-7.5% SRM 10-14