Think about dark, cool spaces such as pantries or basements if you don't have enough space in your refrigerator. The goal is to minimize exposure to light and heat.
Beer will stale over time: we do what we can to minimize the potential and to slow it down, but natural oxidative reactions will eventually run their course. Refrigeration slows those reactions down dramatically, extending the shelf life, but keeping it in a cool place such as a pantry or basement is generally sufficient.
Keeping the beer away from direct exposure to light will protect against the formation of the compound that creates a perception of a skunky aroma.