Mostly anything Belgian will be ok at 25C or even a bit higher. Wheat beers will also work under 23C, but mostly because an estery profile is in-style (your Hefeweizens will be very banana-y).

For pale ales, a wet t-shirt (and some standing water it can wick up) will drop your temperatures to acceptable levels. With a fan, that can drop your temperatures as much as 5C below ambient (depending on humidity and a bunch of stuff). But don't forget to count fermentation heat - that can raise the temperature a few degrees above ambient. Also, watch for strains that are more temperature tolerant. IIRC (haven't actually brewed in a while) US-05 will ferment clean even at the higher end of its range. Nottingham on the other hand really prefers to stay below 18C.

Dark beers are also somewhat tolerant of temperatures, because the strong dark malt flavors mask the tastes (an also because English-speaking yeasts create earthy esters that are more subdued (and in-style for porters) than the fruity esters from American yeast. One of the best beers I made was an imperial stout that fermented pretty warm (22-23C).