Lagers are generally fermented at about 50 degrees (give or take two degrees either way). That's too warm for my taste for my kegerator, but they are lagered (cold stored) after fermentation at near freezing if possible. I lager at 34 degrees for about 6-10 weeks for most of my lagers. Unfortunately, that's a bit too cold for my kegerator. But I can make do by letting my tap beers warm up a bit before drinking them.