How to make beta anomer of sugar?

anomeric effect is effective when you have free -OH ( or ether protected) around the sugar ring.

So when you make a glycoside at the anomeric position, you will get a mixture of alpha and beta anomers.
Alghough alpha anomer is thermodynamically more stable, beta anomer formation is quicker.

how do you make beta anomer selectively?
one way is to protect the -OH on the sugar ring with ester (ex. acetate) which have small anomeric effect when you do reaction at anomeric position.

why methyl alpha-D-glucopyranoside is more stable than beta?

methyl alpha-D-glucopyranoside is so cheap, 1 kg =$50 ,
methyl beta-d-glucopyranoside is so expensive, 5 g=$50

alpha-D-glu has an axial methoxy, but more stable,
beta-D-glu has the methoxy equatorial, but less stable,

why?
answers are in this link:

http://www.cem.msu.edu/~reusch/VirtualText/carbhyd.htm

looking for: anomeric effect.