Let me simply reinforce what is being said here with a little more focus on history:
Lagers are not a storage process. They are a product made with lagering yeasts and fermented at lower temps that typically require refrigeration. The vast majority of craft beers are ales, because ales are fermented at room temperatures and are therefore much less expensive to make. If you take an ale and stick it in a cooler, it doesn't suddenly become a lager. Yeah, it sounds ridiculous when you say it like that, but I honestly think that is what some people mistakenly believe.
Rather than get hung up on who made the "first" lager (since no one knows), let us just say that there were a lot of quality improvements in beer brewing in Central Europe in the early 1500's. Most people are familiar with the "Rheinheitsgebot" - the purity law that originated in the duchy of Munich in 1487, and following the reunification of Bavaria was adopted in 1516 and eventually spread, in one form or other, through the entire Holy Roman Empire. This not only defined what beer was, but it limited the ingredients allowed in beer, limited beer profits, and created penalties for brewing "impure beer". However this was before the advent of microbiology, and people didn't understand the science of making beer - they just knew the steps you went through, many of which were extremely ad hoc and random. For example, the original Rheinheitsgebot didn't include yeast as an ingredient because Bavarians either didn't know that yeast existed, or didn’t understand its roll in fermentation. The yeast used in brewing was whatever yeast happened to be randomly introduced to the process, and could vary dramatically from batch to batch, leading to huge variability in quality, particularly in the warm summer months.
Therefore in 1553 the Bavarian Duke Albrecht V simply outlawed all beer brewing during the summer. If they didn't know WHY summer beer was bad, they could at least stop making it. The unintended consequences of this law were two-fold; first, overnight all Bavarian beer became lagers - because only cold temperature lager-making yeasts remained active during the winter months. Second, the last beers brewed in the spring were brewed strong with a higher ABV in order that they had a longer shelf life. These beers, made with cold hardy yeasts, were "lagered" or stored, in cool caves and cellars so that they stayed fresh throughout the summer months. It remained illegal to brew beer during the summer in Bavaria until 1850. Initially people called these winter beers “lagers” because of the cold storage… and it was hundreds of years before they understood that they were significantly different from ales not because of the storage – but because of the cold temperature yeast.
So no, please don’t try to brew something at room temp and call it a lager, LOL! Can you tell the difference? Maybe, maybe not... in the same way that many people can't tell the difference between Kentucky Bourbon and Tennessee Whiskey. However when the product is defined in a very specific way, don't make something else and call it by the same name. If you care so much about lagers, learn how to make a lager.