Drinking from a pewter mug? Modern beer is typically served in glassware, and the reasons for the various styles are addressed in What glasses are meant for which beers and why?

I have some alternative vessels at home, including a pewter tankard. The problem I have with drinking from it is that the pewter has a slight tang which you notice on your lips and the tip of your tongue. Depending on the the style of beer, this can either enhance or detract from the taste. (Personally, I've noticed that hefeweizen benefits from the slight acidic tinge, while some Lagers are really undrinkable from it.)

Are there any styles of beer for which it's actually advantageous to drink from something other than glassware, like pewter? Say, for example, they've been brewed specifically to pair well with the  material of the vessel.

Alternatively, should I even be drinking from this kind of vessel at all? While it's documented that pewter and other materials were used historically to make tankards, should I even be bothering today or is it just a gimmick?
To be honest, I think drinking carbonated (with CO2 at least) beer from pewter is asking for trouble if you do it regularly.  The tang you feel is dissolved metal and a component of that, depending on the pewter, may be lead (or could be copper, tin, bismuth, antimony, etc).  A major factor in that is acidity, and both hops and carbonation contribute.

Acidic solutions react with metals to produce hydrogen gas and dissolved metal salts.  So carbonic acid from carbonated beer will react with the tin to produce hydrogen and tin carbonate, and the same basic process with other metals.  The specific metal that reacts will depend on the pewter.

There are some ways around this.  You could, for example, coat the inside of the vessel with bees wax.  This can then be washed by hand with hot tap water and soap (and is a common method in making drinking horns).  This has the pro/con (depending on your taste) of imparting a slight honey taste to everything you drink out of the vessel.