What beer styles tend to work well with a warm (at least 70°F/21°C, possibly up to 90°F/32°C) fermentation environment? In other words, what styles will be best to mask or work with the off-flavors produced?
For most people brewing a Saison is a great summer compatible beer to brew. The saison yeast works best at 80F (or 27C). And the flavor of saison is often citrusy and light. You can brew a saison to a variety of OGs for different levels of enjoyment. You can make a session style saison or a bigger version to pair well with food.
Check out this BJCP link to Saison.
If you can lay your hands on a Kveik strain, you can make a Norwegian farmhouse ale. Kveik yeast ferments in temperatures up to even 40°C with comparatively little off aromas.
A Saison strain will feel alright in a slightly lower temperature spectrum, up to 30°C, maybe slightly over.
You can brew a saission as suggested by other users, but with HotHead from Omega labs you can brew clean flavoured sytles up to far higher temps:
I advise looking at HotHead from Omega Labs: http://www.omegayeast.com/portfolio/14158-2/
- Flocculation: Medium-High
- Attenuation: 75-85%
- Temperature Range: 62-98° F (16-37° C)
- Alcohol Tolerance: 11% ABV
It is a really interesting yeast, for higher temp brewing and stops you having to only brew Saissions or Belgium styles in the hight of summer. I believe HotHead is Norwegian kveik strain.