Megan Krigbaum

Contributing Editor

Megan Krigbaum is a Brooklyn-based wine and drinks writer and contributor to numerous publications. She's a contributing editor for PUNCH and was the editor of The Essential Cocktail Book. Before going freelance, she was a wine editor at Food & Wine magazine for a decade.

Places

How the Leave-a-Drink Tradition Came to Be

The leave-a-drink tradition is spreading to bars across the country. Here, Megan Krigbaum tracks the evolution of the practice, from scrawled notes to bar blackboards to a host of new…

story: Megan Krigbaum
photo: Soggy Dollar Bar

Wine

Meet This Austrian Winery’s “Family of Wines”

One small producer in Austria is building a family tree out of its wines, assigning each a name, a portrait and a lineage—and striving to change how we think about…

story: Megan Krigbaum
photo: Lizzie Munro

Beer

A Guide to the World’s Funkiest Ciders

Funky, tannic and acidic, traditional Spanish cider has seen a slow but notable evolution at home and here in the U.S., where a growing crop of American producers are making…

story: Megan Krigbaum
photo: Lizzie Munro

Beer

Where Did the Tiny Beer Come From?

Known as the "pony," the seven-ounce bottle usually filled with commercial-grade beer has been appearing lately at bars both high and low. Megan Krigbaum on the origins—and wide-reaching, enduring appeal—of…

story: Megan Krigbaum
photo: Lizzie Munro

Wine

How Do You Make a Wine That Costs $3.50?

How does a $3.50 bottle of wine go from grape to store for so little? Megan Krigbaum investigates what actually goes into making such an inexpensive wine, and at what…

story: Megan Krigbaum
photo: Lizzie Munro

Wine

Should a Wine List Change Daily?

Over the past ten years, sommeliers have begun to favor smaller, seasonal lists. Some are taking it one step further, fashioning wine lists that change daily in an effort to…

story: Megan Krigbaum
photo: Sierra Prescott

Places

Can America Make Great Italian-Style Bitters?

As Negronis and spritzes boom in popularity, so too has the market for bitter Italian aperitivo liqueurs and amari, so much so that domestic distillers are producing their own versions.…

story: Megan Krigbaum
photo: Lizzie Munro

Places

A Guide to the Best American Amari and Aperitivi

Over the past few years, there’s been a mini-boom of American-made bitter liqueurs, which—despite being modeled after Italy's famous amari and bitter aperitivi—are largely unique. Here, a guide to seven…

story: Megan Krigbaum
photo: Lizzie Munro

Wine

Vermentino v. Pigato: Liguria’s Two White Wines Battle It Out

In Liguria, vermentino shares space with pigato, a grape that is essentially its freckled twin. But are they actually the same? Megan Krigbaum on the unexpected differences between the two,…

story: Megan Krigbaum
illustration: Natalie K Nelson

Beer

Why Is the Smithsonian Collecting 50 Years’ Worth of Beer Artifacts?

Earlier this month, the Smithsonian announced an ambitious new research project aimed at retracing 50 years of American beer and brewing. Megan Krigbaum talks to the museum's Director of Food…

story: Megan Krigbaum
photo: Smithsonian Institution