Beersmith beer temp setting

Under the carbonation section on a recipe, there is a setting for Beer temp.  Does anyone know what this temp is supposed to be?  Is this the serving temp or the aging temp?  It makes a huge difference in the amount of sugar to add for bottle conditioning, so I'd like to get this right.

It is the temp that you condition/carbonate the beer at. Not the serving temp.

Colder beer can hold more CO2 in solution so you would need to add less CO2 to get to the desired level.
I had wine fermenting in my cold room. When it warmed up at bottling it was pretty well carbonated. If it was a sparkling wine I would've had to add no sugar to get to the desired level.

I think it is the present temperature of the beer.