I don't have space for a freezer, and I live in a tropical country. Which kind of yeast is appropriate for fermenting at higher temperatures? And which styles are best for these yeasts?
Traditionally belgian tripels / weizen /saison beers are happy to ferment at more temperatures. Higher temperatures lead to higher ester production which results in the 'belgian-ey' flavors of banana and clove (Although I really wouldn't describe it as clove personally) which makes them work better in higher temps. In my experience- you'll get sick of these styles after a few hundred bottles :)
However these days they're are some "kviek" yeasts which can ferment at high temperatures (90F+) and produce a fairly clean low-ester ale of any kind. So part of it may be which strains are available to you.
I have experience with Mangrove Jack's M20 and M29 in high temperature. Last summer, I used them to brew a weizen and saison beer, at temperatures between 25° and 30° C. No off-flavors, although that might also be because the beers I brewed with them were not that big, OG of around 1.040.
You could brew other beers than weizen with the M20. Despite it being a weizen yeast, it has a relatively good flocculation. I brewed a Leffe clone with it. Don't use it for anything hoppy (except bitterness), hop taste and aroma definitely get muted.
The M29 is a var. diastaticus yeast. If you want more body, you will have to use more caramel/crystal malts. Mash at 62°, 66° or 69° C, it will all get eaten by this beast. However, it is a very versatile yeast, which allows you to brew saison style, triple style and more or less hoppy styles. I brewed a single hop saison, with Merkur hops, which tasted terrific.
That is my experience with some high temperature resilient yeasts.
I use Lallemand's Kveik dry yeast when it becomes warm in my brew cellar. Over the past year I have brewed IPA's, APA's, ESB's and English ales with Kveik, and all have turned out more than satisfactory. This yeast is rated to ferment up to 39degC, which I find quite incredible. It probably reaches a maximum of 29-30degC in my cellar. I use this yeast exclusively once my ambient temperature exceeds 20degC, with a maximum of 25degC being experienced in the past 12 months. The yeast is rated as neutral, and this is also my experience. A god send, as I can now brew all year round, instead of the previous 6-8 month window.