Which method is NOT suitable for removing CO2 from draft beer?

The method identified as the correct choice for not being suitable for removing CO2 from draft beer is the spring and shake method. When handling draft beer, it is essential to maintain its carbonation level, which contributes significantly to the beer's mouthfeel and overall flavor profile.

The spring and shake method typically involves agitating the container, which might result in a temporary release of CO2 but will also lead to excessive foaming and potential wastage of beer. This approach can negatively affect the pour and ultimately degrade the quality of the beer, making it inappropriate for removing CO2 effectively.

Other methods such as tap adjustment are designed to regulate the flow of beer, thereby managing how much CO2 escapes during pouring. Ventilation might refer to scenarios aimed at controlling excessive pressure build-up within the system but is usually not a standard method for CO2 removal. The pouring method involves how the beer is served, and while it can influence the carbonation to some degree, it is generally a controlled way to ensure the beer is served fresh without excessive loss of CO2.