Probably somewhere in between… but it kind of depends on what you mean by “age.”
The first kind of aging is just to really bottle condition well. I’ve never had a homebrew carb up and be very good after two weeks in bottles. Three to four weeks minimum tends to be better. That kind of aging can be done at “room temperature.” I would call this maybe a three week to two month aging period.
Certain beers, generally big beers, can benefit for extended aging (think months, not weeks). This is usually best done at “cellar” temperatures, which run a bit cooler than “room” temperature. This aging period could be anywhere from a few months to a few years (I’ve never been patient enough to try this on my own, but I have bought “cellared” craft beers from a liquor store that have been a couple of years old).