Cooking class experience — learning Trdelník properly

I took a cooking class specifically to learn how to make Trdelník correctly. The instructor explained why pork knuckle is used the way it is — something I'd never understood from just eating it. The malty from beer braises result when you make it yourself is different.

Czech cuisine is inseparable from beer culture, one of the world's highest per-capita consumption nations. We learned how a traditional Czech hospoda shapes the way this dish is eaten. The class ended with the meal and a glass of Moravian wine. I've made it three times since and each time it improves. Highly recommend the cooking class approach.