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This is also why I ferment ale in the winter and mead in the summer, when my basement is in the proper temperature range for each type of fermentation. Normal ale fermentation temperatures range from 68 to 72 Â°F (20 to 22 Â°C) and lager fermentation temperatures from 45 to 55 Â°F (7 to 13 Â°C). Also keep in mind that the heat generated by an active fermentation can warm a typical 5-gallon (19-L) batch of beer by 10 to 15 degrees Fahrenheit (5.5 to 8.3 degrees Celsius).
That is very high for beer and I know of no style that is fermented at those temps. The highest I know of are the Belgians and they go up in the 80s. Your yeast will probably love the temp but the result might have a lot of off flavors.