The rule of thumb in brewing (and lots of other chemistry) is for every 10°C increase in temperature, the rate of the chemical reactions that cause staling roughly double. Dr. Bamforth said on the hot side aeration episode of Brew Strong that a beer that would stale in 3 months at 20C will stale in 1 month at 30C, 1 week at 40C, and 1 day at 60C. Conversely, it can take 9 months at 10C. He doesn't explain why these numbers are triple, not double those 10C cooler, but I guess is that it's not an exact rule of thumb. Big breweries actually use this to test the packaged stability of their beer and see what it will be like however many months down the road.
Before I got into kegging, I used to store all my bottled beer in a 75F closet (24C). Storing like this I noticed a slight amount of oxidation on some beers after 3 months, and a lot of it at 6 months. A schwarzbier that has been in there over a year still holds up quite well, which a bit weird, but most everything else that has been in that long is not very good to drink, including an overly oxidized traditional bock and an autolyzed and oxidized maibock.
The other concern that homebrewers have that commercial brewers usually don't is the amount of yeast in the bottle. That will eventually autolyze, releasing unpleasant flavors into the beer (think beef broth). This happens faster at high temperature, just as aging does, so you want to be careful about the amount of yeast that gets in your bottles if you need to store warm or for a really long time.
IMO if you can only store the beer at 95-115F (35-46C) you'd be better off making batches small enough so that you can keep all the bottles inside, or get some sort of cooling solution like another fridge. At that temperature it's going to stale before you can enjoy it.